Stuffed Flank Steak

                Makes 6 servings
1......................... beef flank steak  (about 1-1/2 pounds)
1/8......................teaspoon plus 1/2 teaspoon salt
1/8 .....................teaspoon pepper
4 ........................bacon strips , diced
3 ........................leeks  (white portion only) sliced
1 -1/2 ................ cups chopped  sweet yellow  pepper
1-1/2  .................cups chopped celery , divided
1/2 .....................pound baby spinach , torn
1 ........................teaspoon dried thyme
1 ........................teaspoon  dried basil
2 ........................garlic cloves  , minced
3 ........................tablespoons olive oil
1 ........................medium onion , cut into wedges
1 ........................cup water
1/2 .....................cup chicken broth
1 ........................bay leaf

1.          Cut steak hortizontally  from a long side  to within  1/2-inch  of the opposite side . Open steak so it lays flat  ; cover  with plastic  wrap . Flatten  to 1/4-inch  thickness . Remove  plastic  ; sprinkle  steak  with 1/8 teaspoon salt and pepper . Set aside . In a skillet , cook bacon  until crisp . Remove  to paper towels  . Drain , reserving  2 tablespoons  drippings .
2.          In the drippings , saute  leeks , yellow peppers  and 1 cup celery until tender . Stir in spinach  , thyme  , basil  and bacon . Spoon over  beat to witnin 1/2-inch  of edges . Roll up tightly  jelly-roll style , starting with the long side  . Tie with chicken string .
3.           Rub steak with garlic  and remaining salt . In a large  skillet  brown meat  in oil  on all sides  . Place in a shallow  roasting pan . Add onion  and remaining  celery . Combine  remaining ingredients  , pour over steak . Cover loosely with foil .
4.           Bake at 350* for 1 hour . Baste  with drippings . Bake uncovered  , 15 minutes  longer or until meat is tender  . Let stand  for 10 to 15 minuutes  . Remove string  and slice . Discard bay leaf ; thicken juices if desired .
Heart healthy .