Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Well, its all tied up and nowhere to go but my plate, from yours truly :P

Please Fave the original Here

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Thought I would share this great recipe from my family (not cooked personally by me :B)

https://www.thatskinnychickcanbake......oms-provolone/

Ingredients

1.5 pounds flank steak, butterflied
Salt and freshly ground pepper
1 tablespoon olive oil
* 1/2 of a lemon zested
4 ounces mushrooms, chopped (skipped)
1 small shallot minced (skipped)
¼ teaspoon fresh thyme
8 ounces slice Provolone cheese (used grated mozzarella here)
2 cups packed baby spinach

Instructions

Have the butcher butterfly your flank steak or do it yourself at home (slice steak horizontally almost all the way through so you can open it like a book).
Pound gently with a meat mallet to make it all a similar thickness. Sprinkle each side generously with salt and pepper or your favorite seasoning salt. Set aside.
Heat oil in a saute pan, then add mushrooms, shallots, and thyme. Sprinkle with salt. Cook until mushrooms and shallots are soft. Add spinach and cook until wilted. Let cool.
Preheat oven to 350º.
Lay the beef flat with the grain running from left to right. Lay the Provolone over the beef, leaving a one-inch border. Arrange the spinach mixture over the Provolone.
Roll up the steak away from you and tie it at 2-inch intervals with butcher's twine.
Place in a greased baking dish or on a rack in a roasting pan. Roast for 45 minutes to 1 hour until the internal temperature is about 130º for medium rare or your desired temperature.
Remove from oven and cover with foil. Let rest for 10 minutes before slicing.

From Chris: We got the steak on sale and had to give the recipe a shot! I will also add that as long as you coat your baking dish with a good bit of PAM or some other oil substance, taking the steak cleanly out from the pan is very easily done. Make sure you thoroughly cover from top to bottom of your meat with a generous amount of salt and pepper, this becomes your 'crust' and also helps with cooking the steak!

Enjoy!