Spinach Stuffed Flank Steak Rolls

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• 1 lb flank steak (butterflied)
  Ingredient note

  Source: 1 lb. flank steak (butterflied)
• 2 tablespoons oil
  Ingredient note

  Source: 2 tablespoons oil
• ½ cup onion (chopped)
  Ingredient note

  Source: ½ cup onion (chopped)
• 4 cloves garlic (minced or crushed)
  Ingredient note

  Source: 3-4 cloves garlic (minced or crushed); upper source range endpoint used for shopping.
• 4 ounces cream cheese
  Ingredient note

  Source: 4 ounces cream cheese
• 8 ounces sliced Provolone cheese (or mozzarella or your favorite melting cheese)
  Ingredient note

  Source: 8 ounces sliced Provolone cheese (or mozzarella or your favorite melting cheese)
• 2 cups baby spinach
  Ingredient note

  Source: 2 cups baby spinach
• As Needed Salt
  Ingredient note

  Source seasoning: Salt and pepper (to taste)
• As Needed Black pepper
  Ingredient note

  Source seasoning: Salt and pepper (to taste)

1. Preheat oven to 375F degrees. Butterfly Steak by slicing horizontally across and pounding. Season with salt and pepper. Set aside.
2. Heat 2 tablespoons oil to a small saucepan over medium-high heat. Add onion and cook for 2-3 minutes or until tender and almost golden. Add the garlic and sautee for another minute. Remove from and stir in cream cheese until fully combined. Season with salt and pepper.
3. Spread the cream cheese mixture on the steak, then layer the spinach and cheese. Roll up steak and tie with kitchen twine or pierce with toothpicks or short kabob skewers to keep the roll intact. Using a sharp knife, slice roll between pieces of toothpicks or twine. Season pinwheels lightly with salt and black pepper.
4. Heat a large heavy-duty pan to medium-high heat. Add the steak pinwheels and sear for 2-3 minutes per side. Transfer to a baking dish or place the entire pan in the oven if it is oven safe, and bake for 10 minutes. Remove from oven, tent with aluminum foil and let rest for 5 minutes before serving.