Rotolo di Carne - Beef Roll an Italian Tradition

0 Have the butcher butterfly the flank steak. When butterflied, lay it out flat and pound it more to make it even flatter.
1 Scramble the eggs and cook them as you would a very fine crepe. Set aside.
2 Steamed the spinach for a couple of minutes and set aside.
The dish is prepared on layers
5 Start with the flat iron steak flat, season with salt and pepper.
6 Add a layer of the eggs scramble, steamed spinach and season with salt and pepper. A thin layer of Parmiggiano Reggiano. A layer of the ham slices, top it with the Fontina cheese. Last layer with the bell peppers.
7 Roll it up very tight and tied with cooking string. Season the outside with salt and pepper.
8 In a large pan, add some oil and warm over medium high heat. Sear the Rotolo on all sides, around 30 minutes.
9 When done wrap it, seal it and place it in the refrigerator so all the juices will stay in the meat. When cold, slice and serve with a green salad, artichokes hearts, carrots or roasted potatoes.
10 If eaten hot, must eat immediately after cooking.