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Marinade:
1/4 cup Soy Sauce
1/4 cup Teriyaki Sauce
1/4 cup Worcestershire Sauce
Stuffing:
3 tablespoons chopped garlic
2 sweet onions, such as Vidalia, chopped
2 cups mushrooms, thinly sliced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
2 pounds flank steak, pounded to an even thickness, if needed
9 slices Provolone, Swiss or Colby-Jack Cheese 1 bunch of baby spinach leaves (optional)
2 tablespoons canola oil, divided
Preheat oven to 350°F. In a large bowl combine the ingredients for the marinade. Coat meat and remove resting it on a plate. Combine stuffing ingredients in the bowl with remaining ingredients.
Heat one tablespoon of the oil in a pan over medium-high heat. Saute the stuffing mixture until just starting to soften. Do not overcook. They will continue to cook in the steak. Remove from heat and set aside.
Lay the flank steak on a cutting board. Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top (optional), followed by the slices of provolone. Starting at the bottom, or the narrowest end, of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use skewers to secure the steak roll. Slice the steak roll into equal rolls.
Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10–15 minutes, until medium rare.
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