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A grand Sicilian stuffed meat roll filled with eggs, cheese, and salami. This high protein mediterranean family centerpiece is a carnivore showpiece for Sunday dinners and celebrations.
Soak the slices of white bread in milk for 10 minutes until fully softened; then gently squeeze to remove excess moisture.
Bring a pot of water to a boil, add the eggs, and cook for 9 minutes for firm yolks. Cool under cold water, then peel.
Lay the beef flank steak flat between plastic wrap and pound evenly to about 1/4-inch thickness, ensuring an even roll and tenderness.
Layer the spinach, soaked bread, chopped salami, provolone, pecorino, chopped parsley, and eggs lengthwise in the center of the steak. Sprinkle with salt and pepper for even seasoning.
Carefully roll the meat up around the filling and tie with kitchen twine. Heat olive oil in a large oven-proof skillet over medium-high heat; sear all sides of the roll until deeply browned, about 2–3 minutes per side.
Add smashed garlic cloves to the pan, and transfer the skillet to a preheated 350°F (175°C) oven. Roast for 40 minutes, basting with pan juices twice during roasting.
Remove from the oven and let the roll rest, loosely covered, for at least 15 minutes to retain juices and set the filling. Slice thickly and serve warm.
