Spinach & Goat Cheese Stuffed Flank Steak

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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.

* Per serving · 4 servings · Values may vary.