Ingredients
- pounds beef flank steak
- /4 cup soy sauce
- /2 cup olive oil
- teaspoons steak seasoning
- ounces thinly sliced provolone cheese
- slices thick cut bacon
- /2 cup fresh spinach leaves
- /2 cup sliced crimini mushrooms
- /2 red bell pepper, seeded and cut into strips
Instructions
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Step 1
Start by butterflying the flank steak: place it on a board with the short end facing you, then slice horizontally from one long side to within 1/2 inch of the opposite edge, opening it like a book. If that sounds tricky, ask your butcher to do it. I like to mix the soy sauce, olive oil, and steak seasoning in a bag, add the steak, and let it marinate in the fridge for at least 4 hours—overnight is even better. When ready, preheat the oven to 350°F and grease a baking dish. Lay the steak flat with the grain running left to right. Layer the provolone slices over the meat, leaving a 1-inch border. Then arrange the uncooked bacon strips, spinach, bell pepper strips, and mushrooms in rows running the same direction as the grain. Carefully roll the steak away from you, keeping it tight but not squeezing out the fillings. Tie the roll with kitchen twine every 2 inches. Place it seam-side down in the dish and bake for about 60 minutes until the internal temperature reaches 145°F. Let it rest 5-10 minutes, then remove the twine and slice into 1-inch pinwheels. I find the colorful spirals make each serving feel like a celebration.