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1
For the roulade: Preheat oven to 350 degrees F.
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2
Coat the portobello mushrooms in oil, salt and black pepper and place on a sheet pan.
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3
Roast in the oven for 15 minutes or until fully cooked.
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4
Chill and thinly slice.
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5
Working on a cutting board, spread out a piece of the sliced flank steak.
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6
Place a thin line of spinach across the edge of the flank meat.
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7
Repeat with the sliced portobello mushrooms and sweet and sour onions.
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8
Firmly roll the ingredients up in the flank steak.
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9
Secure with a toothpick.
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10
Repeat until all the flank meat is stuffed and rolled.
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11
Coat a large saute pan with cooking oil and place over high heat.
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12
Season each flank steak roulade with salt and pepper.
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13
Sear each roulade in the pan by placing the seam side down to ensure closure.
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14
Cook until browned on all sides and cooked to desired doneness, about 6 minutes.
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15
Slice each roulade on the bias into 1-inch pieces.
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16
Serve over arugula and sweet and sour red onions.
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17
For the onions: In a saute pan over medium heat, add the cooking oil and sliced onions.
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18
Cook for a few moments while stirring, until the onions start to turn translucent.
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19
Add the sugar and salt and continue to cook until onions begin to soften, but are still firm to the touch.
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20
Add the red wine vinegar and cook until almost all the vinegar has been reduced.
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21
Turn the onions out on to a sheet pan to cool.
