Stuffed Rolled Flank Steak (Print Version)

# Ingredients:

→ Steak and Marinade Ingredients

01 - 2-pound flank steak, pounded until it's half an inch thick
02 - 1/3 cup of soy sauce
03 - 1/3 cup olive oil
04 - 1/3 cup Worcestershire sauce
05 - 1/3 cup red wine
06 - 1 1/2 tablespoons fresh lemon juice
07 - 1 1/2 tablespoons Dijon mustard
08 - 1 1/2 teaspoons dried Italian herbs
09 - 2 minced garlic cloves, split
10 - 3/4 teaspoon ground black pepper
11 - 1/2 teaspoon table salt

→ Filling Ingredients

12 - Fresh baby spinach leaves (2 cups)
13 - 1/2 cup grated Parmesan cheese
14 - 1/3 cup finely diced onion
15 - 1/2 cup chopped Swiss cheese, shredded
16 - 1/3 cup dried bread crumbs
17 - 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)

# Instructions:

01 - Combine soy sauce, olive oil, red wine, Worcestershire sauce, Dijon mustard, lemon juice, one minced garlic clove, Italian herbs, and black pepper in a bowl. Stir until smooth and everything's mixed up.
02 - Score shallow diagonal cuts into the steak's top, about an inch apart. Place it in a big zippered bag, pour in the marinade, remove as much air as possible, seal the bag, and stick it in the fridge for a minimum of 8 hours (overnight is better). Turn it when you remember.
03 - Set your oven to 350°F. Pat the steak dry with some paper towels after pulling it out of the marinade bag, and toss what’s left of the marinade.
04 - Place the remaining garlic clove on a cutting board, sprinkle it with salt, and use the flat side of your knife to press and drag until it turns into a paste. Smear this paste across the top of the steak.
05 - Scatter the diced onion and bread crumbs evenly over the garlic layer. Next, add the spinach leaves, followed by the Parmesan, Swiss cheese, and the sun-dried tomato bits. Keep the edges clean by leaving a half-inch border.
06 - Starting at one of the shorter sides, roll the steak tightly into a log, keeping all that good filling inside. Use toothpicks or tie it up with string to hold it together, spacing about an inch between each one. Put the roll seam-side down in your baking dish.
07 - Place the steak roll in the oven and let it cook for about 60 minutes, or until the middle reaches 145°F on a meat thermometer for medium doneness.
08 - Once it’s out of the oven, give it around 10 minutes to rest. Remove any toothpicks or strings, then slice it into pinwheels about an inch thick. Serve warm.

# Notes:

01 - To ensure even cooking, try to flatten the steak uniformly before marinating.
02 - If you’re short on time, you can marinate for as little as 4 hours.
03 - You can roll the steak ahead of time and keep it in the fridge until it’s time to bake.
04 - Add a sprinkle of fresh parsley or chives to make it look extra fancy before serving.

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