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     Title: Collar Beef
Categories: Beef
     Yield: 1 Batch

     1 lb Flank steak; boned and
          -butterflied
          Butcher's string
     2 tb Fresh thyme; chopped
     3 tb Fresh sage; chopped
     1 ts Ground pepper
   1/4 ts Ground mace
   1/4 ts Ground nutmeg
   1/4 ts Cloves
     2    Bay leaves
     2 c  Red wine
          Salt

 A few hours before cooking, lightly salt the flank steak and allow it
 to rest at room temperature. Wash off any remaining salt and pat the
 meat dry before proceeding with the recipe.

 Preheat oven to 350 F.

 Open the butterflied steak and rub the inside with the dry herbs.
 Close the steak, then spread the layer of fresh herbs on top. Roll
 the flank steak (we rolled width-wise, to create a shorter and fatter
 roll than rolling length-wise) so the herbs are encased inside. Tie
 the steak in 2-3 places with string.

 Place the prepared steak in a dutch oven with a lid. Pour in the wine
 and add the bay leaves. Cook in the oven for 20-25 minutes (or until
 the steak is cooked to your liking.)

 Slice into rounds to serve.

 Recipe by Marissa Nicosia

 Recipe FROM: <https://rarecooking.com/2014/07/31/collar-beef/>

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