1/4 Cup Olive Oil
1/4 Cup Soy Sauce
1/2 Cup Balsamic Vinegar
1/4 Cup Worcestershire Sauce
1 Tablespoon Dijon Mustard
1 Tablespoon Lemon Juice
1 Clove Garlic, Minced
1 Teaspoon Herb d’ Provence
1/2 Teaspoon Ground Black Pepper
2 Pounds Flank Steak, Pounded To 1/2 Inch Thickness
2 Cloves Garlic
1/2 Teaspoon Sea Salt
1/2 Cup Chopped Onion
1 Cup Fine Dry Bread Crumbs
2 Cups Frozen Chopped Spinach, Thawed And Squeezed Dry
1 Cup Crumbled Feta Cheese
In a large resealable bag, combine the olive oil, soy sauce, vinegar, Worcestershire sauce, mustard, lemon juice, 1 clove of garlic, seasoning and pepper. Squeeze the bag to blend well. Pierce the flank steak with a knife, making small slits about 1 inch apart. Place the steak into the bag, and seal. Refrigerate overnight to marinate.
Preheat the oven to 350 degrees F.
Crush the remaining cloves of garlic on a cutting board with a large chef’s knife. Sprinkle the salt over the garlic, and scrape with the flat side of the knife to make a paste.
Remove the steak from the bag, and discard marinade. Spread the garlic paste over the top side of the steak.
Combine chopped onion, bread crumbs, spinach, and cheese in a medium bowl. Fold to blend. Spread over the garlic. Roll the steak up lengthwise, and secure with kitchen twine or toothpicks. Place the roll in a shallow baking dish.
Bake uncovered for 1 hour in the preheated oven, or until the internal temperature of the roll is at least 145 degrees F. in the center. Let stand for 5 minutes to set, then slice into 1 inch slices to serve.
Serve with garlic mashed potatoes, Brussels Sprout Hash, salad, rolls.