Vegetable-Stuffed Rolled Flank Steak

By Saveur
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1 flank steak (2 lbs.)

1/2 cup red wine vinegar

3 cloves garlic, finely chopped

2 tsp. dried thyme

Kosher salt, to taste

6 oz. baby spinach

4 boiled carrots, halved lengthwise

2 hard-cooked eggs, peeled and

quartered lengthwise

1 small onion, thinly sliced crosswise

1/4 cup chopped parsley

2 tsp. chile flakes

1 1/2 cups beef stock

2 tbsp. olive oil

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