Spinach & Goat Cheese Stuffed Flank Steak - soy sauce

Method

• 1.
• Preheat a pan to medium and your grill to medium-high.
• Prep your flank steak by butterflying it open.
• Lay it in front of you with the grain running towards you.
• Using a very sharp knife, slow start cutting the steak in half, rolling the cut portion over as you make your way across.
• Stop about one inch from the other edge and lay your steak open flat.
• 2.
• Combine soy sauce, Worcestershire, honey and 1 minced garlic clove in a Tupperware or Ziploc bag.
• Throw your meat in, and let chill at least 30 minutes, up to overnight.
• 3.
• Meanwhile, prepare filling.
• Slice shallot and mushrooms, mince remaining clove of garlic, and add to a preheated pan over medium heat.
• Saute 5-6 minutes, or until soft.
• Add your spinach, cover, remove from heat, and let the spinach wilt down.
• 4.
• When ready to serve, remove steak from marinade, and place in front of you, grain running left to right.
• Begin by placing a layer of the goat cheese along the edge closest to you and top with the spinach mix.
• Begin rolling your steak up.
• Secure with twine or toothpicks.
• On the grill, sear it for 3-4 minutes on all sides (for rare/medium-rare).
• Remove from heat and let it rest for about 5-10 minutes.
• Slice into thin rounds and serve.