Instructions: To prepare the marinade, combine the wine, oil, garlic, and thyme in a large nonreactive pan. Add the flank steaks and marinate, covered, in the refrigerator for at least 6 hours or overnight.

Steam or cook the carrots in water until almost tender. Cut into thin lengthwise strips and set aside.

Remove the steaks from the marinade, pat them dry, and discard the marinade. Spread the spinach leaves across the "open" steaks. Lay the carrots on top of the spinach going across the grain of the meat in two parallel rows. Scatter onions, olives, and parsley over the top. Season with salt, pepper, and thyme. Sprinkle with the balsamic vinegar.

Roll up the flank steaks with the grain, tucking the vegetables in as you go. Tie with cotton kitchen string.

Preheat the oven to 350 degrees.

In a large flameproof casserole with a tight-fitting lid, heat the oil to sizzling over high heat. Sear the stuffed flank steaks, turning a quarter of the way each time, for 3 to 4 minutes on each side. Add the wine and as much beef broth as needed to come one-fourth to one-third of the way up the sides of the steaks. Cover tightly and place the casserole in the oven. Bake for 45 minutes to 1 hour, until tender.

Remove the casserole from the oven. Transfer the flank steaks to a serving platter and let them rest for 15 to 20 minutes. Skim any fat from the pan juices and boil them until they are reduced to 1/2 to 3/4 cup. Taste and correct the seasonings. Slice the steak and serve with the pan juices.

This recipe yields 10 servings.

Comments: This butterflied flank steak is stuffed with fresh spinach, cooked carrots, red onions, parsley, and oil-cured olives. Its then rolled up, seared, and oven-braised in red wine and broth until tender. As appealing to the eye as it is to the mouth.

This flank steak is just as good cold. Refrigerate it in its cooking liquid for up to 2 days. When ready to serve, slice and serve it with a spicy sour-cream sauce made of 1 cup of low-fat or nonfat sour cream, 1/3 cup freshly-grated or prepared horseradish, 2 tablespoons prepared mustard, and a pinch of freshly-ground black pepper.

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