Spinach & Goat Cheese Stuffed Flank Steak

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.