Rolled Stuffed Flank Steaks
3/4 cup olive oil
3/4 cup red wine vinegar
1 1/2 tablespoons dried oregano
2 tablespoons fresh parsley, chopped
1 tablespoon cumin seeds, coarsely crushed
5 large garlic cloves, chopped
2 1 3/4 pound flank steaks, trimmed
4 tablespoons olive oil, divided
4 6 ounce bags baby spinach leaves
4 long carrots, peeled, quartered
8 garlic cloves, chopped
2 tablespoons dried oregano
4 teaspoons Hungarian sweet paprika
2 2/3 cups onions, finely chopped
3 cups beef broth
FOR STEAKS: Whisk for 6 ingredients to blend in 15x10x2" baking dish; season marinade with salt and pepper. Place each steak between sheets of waxed paper. Using rolling pin, pound each to 1/3 inch thickness. Place steaks in marinade; turn to coat evenly. Cover and refrigerate overnight.
FOR STUFFING: Heat 1 tablespoon oil in wide ovenproof pot over medium-high heat. Add 2 bags spinach. Toss until volume is reduced, then add remaining spinach. Toss until all spinach is just wilted, about 2 minutes. Transfer to sieve; drain, pressing to extract all liquid. Cook carrots in pot of boiling salted water until crisp-tender, about 5 minutes; drain.
Preaheat oven to 325 degrees. Pat steaks dry. Place on work surface. Combine garlic, oregano, cumin and paprika in small bowl. Sprinkle each steak with salt and pepper, then 1/4 of garlic mixture. Cover each with half of spinach, half of onions and half of remaining garlic mixture. Arrange half of carrots on each, spaced apart and parallel to long sides of steaks. Starting at 1 long side, roll up steaks jellyroll style, enclosing filling; secure rolls with metal turkey-lacing pins. Tie rolls with kitchen twine at 2 inche interevals to hold shape. Remove pins (Can be prepared 6 hours in advance. Cover and refrigerate).
Heat 3 tablespoons oil in large pot over medium-high heat. Sprinkle rolls with flour. Place in pot and saute until brown on all sides, about 12 minutes. Add broth and bring to boil. Cover, place in oven and cook until tender, turning rolls occasionally, about 1 hour 15 minutes.
Transfer rolls to platter. Let stand 15 minutes. Bring pan juices to boil over high heat, scraping up browned bits; boil until slightly thickened. Cut strings from rolls. Cut rolls crosswise into 1/2 inch thick slices. Drizzle with juices; serve with salsa.