Rolled Flank Steak

Recipe View Butterfly the Flank Steak (5 minutes): Lay the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, carefully slice horizontally through the meat, stopping about 1/2 inch from the opposite edge. Open the steak like a book.

Recipe View Marinate the Steak (4 hours to overnight): In a gallon-sized resealable plastic bag, whisk together the soy sauce, olive oil, and steak seasoning. Add the butterflied flank steak, seal the bag, and massage the marinade into the meat. Refrigerate for at least 4 hours, or ideally overnight.

Recipe View Preheat and Prep (10 minutes): Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a glass baking dish.

Recipe View Assemble the Roll (20 minutes): Lay the marinated flank steak flat on your work surface, with the grain of the meat running horizontally. Layer the provolone cheese evenly over the steak, leaving a 1-inch border around the edges. Arrange the bacon, spinach, red pepper, and mushrooms in neat stripes across the cheese, aligning them with the grain of the meat. Starting from the edge closest to you, tightly roll the flank steak away from you, ensuring the fillings stay in place. Tie the roll securely with kitchen twine every 2 inches to maintain its shape.

Recipe View Bake to Perfection (60 minutes): Place the rolled flank steak in the prepared baking dish. Bake in the preheated oven for approximately 1 hour, or until the internal temperature reaches 145 degrees F (65 degrees C) for medium doneness.

Recipe View Rest and Serve (15 minutes): Remove the baked flank steak from the oven and let it rest for 5 to 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Carefully remove the kitchen twine and slice the roll into 1-inch thick pinwheels. Serve immediately and enjoy!