Effortless Steak Pinwheels (Print Version)

# Ingredients:

01 - 1 (2-pound) flank steak, flattened to about half an inch thick
02 - 1⁄3 cup soy sauce
03 - 1 1⁄2 tablespoons fresh lemon juice
04 - 1⁄2 teaspoon salt
05 - 3⁄4 teaspoon freshly ground black pepper
06 - 1 1⁄2 tablespoons Dijon mustard
07 - 1⁄3 cup olive oil
08 - 1⁄3 cup Worcestershire sauce
09 - 1⁄3 cup finely chopped onion
10 - 2 cloves of garlic, minced (divided)
11 - 1⁄3 cup red wine
12 - 1⁄3 cup dry bread crumbs
13 - 1⁄2 cup Parmesan cheese, grated fresh
14 - 2 cups fresh spinach leaves, baby size
15 - 1⁄2 cup Swiss cheese, shredded
16 - 1 1⁄2 teaspoons Italian seasoning
17 - 1⁄2 cup oil-packed sun-dried tomatoes, chopped and drained

# Instructions:

01 - Combine olive oil, soy sauce, Worcestershire sauce, red wine, Dijon mustard, lemon juice, one minced garlic clove, Italian seasoning, and black pepper in a bowl. Whisk it all together until smooth. This mixture adds flavor and helps soften the meat.
02 - Score the steak by making small diagonal cuts across its surface with a sharp knife. This makes the steak better at absorbing the marinade. Put the steak into a large storage bag, pour in the marinade, and seal it while removing excess air. Let it chill in the fridge for 8-24 hours, flipping it a few times so it marinates evenly.
03 - When you're ready to cook, set the oven to preheat at 350°F. Take the steak out of the fridge, pat it dry with a towel, and toss out the marinade. Lay the steak flat on a cutting board, making sure the grain of the meat runs from left to right.
04 - Sprinkle salt over the last garlic clove and use the flat side of a knife to mash and scrape them together until they form a smooth paste. Spread this mixture all across the surface of the steak.
05 - Spread the finely chopped onion and bread crumbs across the steak evenly. Next, layer the baby spinach leaves, sprinkle the shredded Swiss and grated Parmesan cheese, then finish with the chopped sun-dried tomatoes.
06 - Starting from one short end, roll the steak up tightly, making sure the filling stays inside. Secure it by tying with kitchen twine or using toothpicks every inch along the roll. Place the roll seam-side down into a baking dish.
07 - Bake the rolled steak uncovered in the preheated oven for an hour or until the thickest part hits at least 145°F with a meat thermometer. Leave it longer if you like it more well-done.
08 - After baking, allow the steak to rest for 5 to 10 minutes. This helps the juices settle and the filling to hold together. Remove the toothpicks or twine and cut the steak into slices about an inch thick.
09 - Arrange the steak slices on a platter and serve while warm. The lovely pinwheels make a striking presentation that's great for gatherings or just a family treat.

# Notes:

01 - Let the meat marinate up to 24 hours for maximum tenderness and flavor.
02 - For better cooking, leave the steak at room temperature for around 30 minutes before starting.
03 - You can roll the steak in advance, refrigerate it, and bake the next day.

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