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1.
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Preheat a pan to medium and your grill to medium-high.
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Prep your flank steak by butterflying it open.
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Lay it in front of you with the grain running towards you.
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Using a very sharp knife, slow start cutting the steak in half, rolling the cut portion over as you make your way across.
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Stop about one inch from the other edge and lay your steak open flat.
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2.
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Combine soy sauce, Worcestershire, honey and 1 minced garlic clove in a Tupperware or Ziploc bag.
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Throw your meat in, and let chill at least 30 minutes, up to overnight.
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3.
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Meanwhile, prepare filling.
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Slice shallot and mushrooms, mince remaining clove of garlic, and add to a preheated pan over medium heat.
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Saute 5-6 minutes, or until soft.
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Add your spinach, cover, remove from heat, and let the spinach wilt down.
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4.
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When ready to serve, remove steak from marinade, and place in front of you, grain running left to right.
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Begin by placing a layer of the goat cheese along the edge closest to you and top with the spinach mix.
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Begin rolling your steak up.
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Secure with twine or toothpicks.
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On the grill, sear it for 3-4 minutes on all sides (for rare/medium-rare).
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Remove from heat and let it rest for about 5-10 minutes.
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Slice into thin rounds and serve.
