Flank Steak - Yes, You Can Roast It

I don't know what my deal is, but I've never roasted flank steak before tonight and I ended up with a most impressive dinner for a Tuesday night.  Maybe you have, but I've mostly grilled, broiled, pan cooked or stir fried mine.  Maybe you're wondering what the heck a flank steak is and how it differs from, say, a hanger steak?  Well, you can look that up here.  At any rate, to make this easy and impressive rolled roast do this:

Preheat your oven to 375 degrees.

1) quickly chop up some old challah, black and green olives, parsley, celery and onion.  Place in a bowl. Toss in some yellow raisins (or you could use brown) and splash over some olive oil.  Mix briefly, with your hands.

2) sprinkle flank steak on both sides with salt and pepper.  Spread bread/olive mixture onto top side of steak.  Roll and tie with string.  Cover with foil.

3) roast until done, about 30 minutes and let rest, covered, for about 15 minutes.

Serve with roast potato and salad.