Cheesy Mushroom & Spinach Steak Pinwheels

Servings: 4

• 1 1/2 lb. Flank Steak
• 6 slices Provolone Cheese
• 2 tbsp. Butter
• 1 tbsp. Olive Oil
• 2 Shallots, sliced
• 2 Garlic Cloves, minced
• 2 cups Fresh Spinach, chopped
• 2 Portobello Mushrooms (sliced thinly), or 1 1/2 cups Sliced Mushrooms
• Freshly Grated Parmesan, for serving
• 2 sprigs Fresh Oregano
• 2 sprigs Fresh Thyme

1. Preheat oven to 375F.
2. In a large skillet over medium high heat, add the olive oil. Add the shallots, garlic, and mushrooms to cook 5-6 minutes, until the mushrooms have cooked down. Add 2-3 tbsp. water if needed to cook down the mushrooms.
3. Add the spinach and cook for another minute, until wilted. Remove from the heat and let cool while you prep the steak.
4. Butterfly the flank steak lengthwise in half with short slices (find better description above or through visual instructions in video).
5. Gently pound the butterflied steak thin but not too thin so you have holes. Season with salt and black pepper, then flip over.
6. Add a single layer of provolone cheese and then evenly distribute the spinach mixture.
7. Tightly roll up and seal together with kitchen twine space 1-2" apart.
8. Using a sharp knife, slice into individual pinwheels.
9. In the same oven-safe skillet as above (or a new one), heat for 2-3 minutes until hot over medium-high heat. Add 1 tbsp butter then add the steak pinwheels. Cook for 2-3 minutes, then flip. Add the remaining 1 tbsp butter and fresh herbs. Cook another 2-3 minutes.
10. Transfer the skillet to the oven and cook 5-10 minutes. (The less time would mean more rare steak inside.) Enjoy immediately.