Stuffed Pinwheel Flank Steak

1. 1

   Place the flank steak on a cutting board with the short end closest to you. Starting from one long side, slice horizontally through the meat until you are 1/2 inch from the opposite edge. (Alternatively, ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)

2. 2

   Combine the soy sauce, olive oil, and steak seasoning in a gallon-sized resealable plastic bag. Marinate the flank steak in the refrigerator for 4 hours to overnight.

3. 3

   Preheat the oven to 350 degrees F (175 degrees C). Grease a glass baking dish.

4. 4

   Lay the flank steak flat in front of you with the grain running from left to right. Layer the provolone over the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms in stripes over the cheese, running in the same direction as the grain. Roll the flank steak up and away from you so that, when sliced into pinwheels, each filling ingredient is visible. Roll firmly without squeezing the fillings out the ends. After rolling, tie with kitchen twine every 2 inches.

5. 5

   Place the roll in the prepared baking dish and bake in the preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes, then slice into 1-inch pieces. Remove the twine before serving.

• Calories 514.16 kcal High
• Protein 25.74 g Good Source
• Carbs 15.88 g Moderate
• Total Fat 40.14 g High
• Saturated Fat 14.43 g High
• Trans Fat 0.32 g High
• Cholesterol 59.13 mg Moderate
• Sodium 2024.32 mg High
• Fiber 1.6 g Low Source
• Sugar 2.97 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 326.42 mg Good Source
• Iron 0.99 mg Low Source
• Potassium 177.48 mg Low Source
• Vitamin A 520.65 mcg_rae Good Source
• Vitamin C 18.15 mg Good Source
• Vitamin D 0.26 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Soy 🌱