Rolled Flank Steak

Begin by placing the flank steak on a cutting board, with the shorter end facing you. Make a horizontal cut along one of the long sides, leaving about 1/2 inch from the opposite edge. If preferred, you can ask your butcher to butterfly the steak for you instead of cutting it yourself.

Combine soy sauce, olive oil, and steak seasoning in a large resealable plastic bag. Place the steak in the bag and refrigerate for 4 hours to overnight for marinating.

Preheat your oven to 350°F (175°C) and grease a glass baking dish.

Lay the flank steak flat with the grain of the meat running horizontally. Place a layer of provolone cheese across the steak, leaving a 1-inch border. Add strips of bacon, spinach, red pepper, and mushrooms, following the direction of the grain. Roll the steak tightly from one end, ensuring that each slice of the pinwheel reveals the filling. Roll it firmly, but avoid squeezing the ingredients out. Once rolled, secure it every 2 inches with kitchen twine.

Transfer the rolled steak to the prepared baking dish. Bake for about 1 hour or until the internal temperature reaches 145°F (65°C). Let the steak rest for 5-10 minutes before slicing into 1-inch thick pieces. Don’t forget to remove the kitchen twine before serving!