Steak Pinwheels

Ingredients

Marinade

1/4 Cup Olive Oil

1/4 Cup Soy Sauce

1/2 Cup Balsamic Vinegar

1/4 Cup Worcestershire Sauce

1 Tablespoon Dijon Mustard

1 Tablespoon Lemon Juice

1 Clove Garlic, Minced

1 Teaspoon Herb d’ Provence

1/2 Teaspoon Ground Black Pepper

2 Pounds Flank Steak, Pounded To 1/2 Inch Thickness

Stuffing:

2 Cloves Garlic

1/2 Teaspoon Sea Salt

1/2 Cup Chopped Onion

1 Cup Fine Dry Bread Crumbs

2 Cups Frozen Chopped Spinach, Thawed And Squeezed Dry

1 Cup Crumbled Feta Cheese

Directions

1. In a large resealable bag, combine the olive oil, soy sauce, vinegar, Worcestershire sauce, mustard, lemon juice, 1 clove of garlic, seasoning and pepper. Squeeze the bag to blend well. Pierce the flank steak with a knife, making small slits about 1 inch apart. Place the steak into the bag, and seal. Refrigerate overnight to marinate.

2. Preheat the oven to 350 degrees F.

3. Crush the remaining cloves of garlic on a cutting board with a large chef’s knife. Sprinkle the salt over the garlic, and scrape with the flat side of the knife to make a paste.

4. Remove the steak from the bag, and discard marinade. Spread the garlic paste over the top side of the steak.

5. Combine chopped onion, bread crumbs, spinach, and cheese in a medium bowl. Fold to blend. Spread over the garlic. Roll the steak up lengthwise, and secure with kitchen twine or toothpicks. Place the roll in a shallow baking dish.

6. Bake uncovered for 1 hour in the preheated oven, or until the internal temperature of the roll is at least 145 degrees F. in the center. Let stand for 5 minutes to set, then slice into 1 inch slices to serve.

7. Serve with garlic mashed potatoes, Brussels Sprout Hash, salad, rolls.