MMMMM----- Recipe via Meal-Master (tm) v8.06 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: MMMMM