Rolled Flank Steak

This is one you have got to try. It's got something for everyone: steak, cheese, veggies...and it all comes together for one tasty meal. It presents nicely, too! (I know, I need to start adding pictures...in time!) The original recipe can be found here. The one minor comment I had regarding the original is that with the soy marinade and the bacon, it is a pretty salty taste (I had even used low-sodium soy sauce). It was a very good taste even still, but I think next time I might try turkey bacon to see if it cuts down on the saltiness. The other change I made was cutting the steak in two. It was a failed attempt at butterflying, but it turned out well. I ended up with 2 smaller rolls, and they cooked perfectly.

Seriously, this is one that is worth the splurge for some flank steak. I promise!

Rolled Flank Steak

2 lb butterflied flank steak
1/4 c soy sauce
1/2 c oil
8 slices thin provelone
6 strips thick cut bacon
1/2 red bell pepper, thinly sliced
1 small zucchini, thinly sliced
spinach
sliced mushrooms

Marinate the steak in the soy sauce and oil for 4 hours.
Lay the steak on the counter, with the grain running horizontally (not away from you). Layer the steak with the provelone, bacon, spinach, and veggies. Roll steak away from you so the side is a pinwheel. Tie with twine every 2 inches. (I didn't have twine, so I used skewers to hold it together). Cook in a greased 9x13 baking dish at 350 for 1 hour, or until 145 degrees. Let the steak rest for 5-10 minutes before cutting into 1-inch pinwheels to serve.