Rolled Flank Steak

1  cup		sweet onions
3  tablespoons		Garlic - Minced
10		White Mushrooms - Fresh
32  ounces		Beef Flank Steak - Braised, Choice, Lean, 0" Trim, URMIS 2399
4  ounces		Dole Baby Spinach - Fresh
9  slices		Sargento Sliced Provolone Cheese - Reduced Fat
2  tablespoons		Canola Oil

Tip: For nutritional information on all the ingredients in Rolled Flank Steak just click on each ingredient name. Then adjust the serving size for any Rolled Flank Steak ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350°F.
Heat one tablespoon of the 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 caramelizing, 15–20 minutes. Remove from heat and set aside.
Lay the flank steak on a cutting board. Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. 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 toothpicks to secure the steak roll. 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 one to two minutes, then flip. Sear the second side for about one minute, then bake for 10–15 minutes, until medium rare.
Remove the toothpicks, then serve!