Steak Roulade

Ingredients

2 tbsp canola oil, divided

3 tbsp chopped garlic

2 sweet onions diced

2 cups mushrooms, thinly sliced

½ tbsp salt

½ tbsp pepper

2 lb flank steak, butterflied or purchased thin (½ in. thick)

1 (2 oz) package baby spinach

9 slices provolone cheese

salt and pepper to taste

Preheat the oven to 350°F.
Heat 1 tbsp of oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelized, 15–20 min. Remove from heat and set aside.
Lay the flank steak on a cutting board. Spoon the mushroom and onion mixture on the steak, spreading it evenly across the steak but leaving an inch around the edges. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach. Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six skewers to secure the steak roll. Shorten the skewers to 1-1 ½ in. on each side. Slice the steak roll into six equal rolls.
Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for 1-2 minutes, then flip. Sear the second side for about one minute.
Bake for 10–15 min. until medium rare.
Remove the skewers, then serve.