ROLLED FLANK STEAK
1 (2 lb.) beef flank steak
¼ cup soy sauce
½ cup olive oil
2 tsp steak seasoning
8 ounces thinly sliced provolone cheese
4 slices thick cut bacon
½ cup fresh spinach leaves
½ cup sliced crimini mushrooms
½ red bell pepper, seeded and cut into strips
Place the flank steak on a cutting board and starting from one of the long sides cut through the meat horizontally to within ½ inch of the opposite side. You can also ask the butcher to butterfly it for you. Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
Preheat oven to 350 degrees. Grease a glass baking dish. Lay out the flank steak flat with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain. Roll the flank steak up. Roll firmly, but be careful not to squeeze the fillings out of the ends. Once rolled, tie every 2 inches with kitchen twine.
Place in prepared baking dish and bake in preheated oven for one hour or until the internal temperature reaches 145 degrees. Remove from oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!