Rolled Flank Steak

Preheat an oven to 350°F.

In a small bowl, combine the bread crumbs and 1 1/2 Tbs. of the olive oil, and season with salt and pepper. Transfer the bread crumbs to a baking sheet and bake until golden and crispy, 15 to 20 minutes. Let cool completely. Leave the oven on.

In 4 1/2-quart Dutch oven over medium heat, warm 1 Tbs. of the olive oil. Working in batches, cook the spinach, turning occasionally with tongs, until wilted, about 1 minute per batch. Season with salt and pepper. Squeeze out the moisture from the spinach. Put the spinach in a bowl and stir in the roasted garlic and bread crumbs. Rinse and dry the pot.

Lay the steak on a work surface with a long side nearest you. Sprinkle the top of the steak with the 1 tsp. ras el hanout, then with the spinach mixture, leaving a 1-inch border. Tightly roll up the steak and tie crosswise at 1 1/2-inch intervals. Sprinkle the steak with the 1 1/2 Tbs. ras el hanout and the 1 Tbs. salt.

In the same pot over medium-high heat, warm 1 Tbs. of the olive oil. Add the steak and sear on all sides, 8 to 10 minutes total. Transfer to a plate. Reduce the heat to medium and warm the remaining 1 Tbs. olive oil if needed. Add the leeks and cook until slightly softened and beginning to brown, 3 to 5 minutes. Spread the leeks in a single layer and place the steak on top. Transfer the pot to the oven and roast until an instant-read thermometer inserted into the center of the meat registers 130°F for medium, about 25 minutes.

Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Cut the steak into slices and serve immediately with the leeks. Serves 4.

Adapted from Canal House Cooking, Vol. 3, by Christopher Hirsheimer & Melissa Hamilton.