Flank Steak Pinwheels Spinach and Provelone

Offering a beautiful presentation,
this dish looks as good as it tastes.
It's not that difficult to make,
and you'll want to take a picture
or two of this before you eat it.

Ingredients:
1 1/2 pounds flank steak, pounded to 1/2 inch thickness
1 cup frozen chopped spinach, thawed and squeezed dry
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup red wine
1/4 cup Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1 clove garlic, peeled
1/4 teaspoon salt
1/4 cup chopped onion
1/4 cup fine dry bread crumbs
1/2 cup crumbled feta cheese

Directions:
In a large resealable bag, combine the olive oil,
soy sauce, red wine, Worcestershire sauce, mustard,
lemon juice, 1 clove of garlic,
Italian 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 clove of garlic on a
cutting board with a large chef's knife.
Sprinkle the salt over the garlic, and
scrape with the knife to make a paste.
Remove from the bag, and discard marinade.
Spread the garlic paste over the steak.
Place layers of chopped onion,
bread crumbs, spinach, and cheese
over the garlic. Roll the steak up lengthwise,
and secure with kitchen twine or toothpicks.
Place the roll in a shallow glass 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
along with a beef gravy on the side.