2 Tbsp canola oil, divided
3 Tbsp garlic, chopped
2 sweet onions, chopped
2 C mushrooms, thinly sliced
1/2 Tbsp kosher salt
1/2 Tbsp freshly ground black pepper
2 lbs flank steak
kosher salt and freshly ground black pepper, to taste
1 4 oz. pkg baby spinach
9 slices provolone cheese
Preheat oven to 350 F degrees. In a skillet, heat one Tbsp oil, over medium-high heat.
Combine garlic, onions, mushrooms, salt, and pepper. Saute until almost all moisture has
evaporated and onions are caramelized.
Place flank steak on a cutting board. Spoon mushroom and onion mixture on top, spreading
evenly across the steak.
Sprinkle spinach on top, followed by slices of provolone.
Press down lightly to compress spinach.
Starting at the bottom of flank steak, roll it tightly, making sure the grain of the meat is running horizontally.
Use six equally spaced toothpicks to secure the roll. Slice roll into six equal pieces.
Heat remaining oil in a pan, over high heat. Sear steak rolls on one side for one to two minutes, then flip.
Sear the second side for another one to two minutes.
Bake for 10–15 minutes, until medium rare, or desired doneness.