INGREDIENTS
2 tablespoons canola oil, divided
4 cloves garlic, minced
2 Visalia onions, chopped
1/2 tablespoon Italian seasoning
2 cups baby portabello mushrooms, thinly sliced
2 pounds flank steak
1 (4 oz.) package baby spinach
9 slices provolone cheese
Kosher salt and freshly ground pepper, to taste
PREPARATION
Preheat oven to 350º F.
Heat 1 tablespoon canola oil in a large pan or skillet over medium-high heat, then sauté onions and mushroom for 6–8 minutes, or until softened.
Season generously with salt and pepper, and stir in Italian seasoning.
Once softened, add garlic and cook for another 10 minutes, or until onions start to caramelize.
Lay flank steak on a cutting board and season both sides generously with salt and pepper.
Spread sautéed veggies on top of the steak, then cover with a layer of spinach and a layer of provolone.
Press down gently, then roll into a tight roll. Note: make sure the grain of meat is running horizontally.
Use skewers or toothpicks to keep the roll in place, then slice into 6 rolls.
Heat the remaining oil in a large pan or skillet over high heat and sear steak rolls for 1–2 minutes on each side, or until browned.
Transfer steak rolls to oven and bake for 12–14 minutes, or until medium rare.
Remove from oven and let rest 5–10 minutes before serving.
