This dish was so delicious and actually quite easy to make! I find it rather therapeutic to be in the kitchen preparing healthy meals! Especially meals that taste this good!
This recipe serves 4 to 6
1 (2 pound) Flank Steak 4 thick slices Bacon
1/2 cup Olive Oil 1/2 cup Baby Spinach
1/4 cup Soy Sauce 1/2 cup sliced mushrooms
2 tsp Steak Seasoning and more to taste 1/2 Red Bell Pepper, seeded and cut into strips
2 tbls Chopped Garlic 1/2 cup Chopped Onion
1/2 puond thinly sliced Provolone Cheese
1. Place the Flank Steak on a cutting board with a short end facing you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge.
2. Combine the oil, soy sauce, and the steak seasoning in a 1 gallon zip top plastic freezer bag. Add the steak, sip the bag shut, and squeeze to coat the steak. Marinate in the refrigerator 4 hours or overnight.
3. Preheat the over to 350 degrees. Grease a large cast iron Dutch over.
4. Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Spread the garlic evenly over the meat and sprinkle with steak seasoning to taste. Layer the provolone (or your favorite cheese) over the steak, leaving a one inch border on all sides. Arrange the bacon, spinach, mushrooms, bell pepper and onion over the cheese. Roll the flank steak up and away from you so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen; roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie with kitchen string, securing at 2 inch intervals.
5. Place the stuffed steak into the prepared Dutch over and bake until a meat thermometer inserted in the center of the stuffed steak registers 145 degrees, about 1 hour. Remove the stuffed steak from the Dutch oven and let stand 5 to 10 minutes before cutting into 1 inch thick slices. Remove the string before serving.