Ingredients
- ½ cup dry red wine
- ½ cup low-sodium soy sauce
- 2 tablespoons minced garlic
- 2 tablespoons brown sugar
- 1 tablespoon tomato paste
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 ½ pounds flank steak-trimmed
- salt and pepper
- 8 ounces sliced button mushrooms
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- pinch of red pepper flakes
- 6 oz baby spinach
- ½ cup pimento-stuffed olives, chopped
- ¼ cup sun-dried tomato pesto
- 8 ounces pizzeria blend cheese, shredded
- 4 ounces sliced pepperoni
Directions
1. Mix the first seven ingredients in a zip-loc bag. Cut the steak open like a book and add to marinate for one hour. Preheat your grill. Brush grill with olive oil. |
2. Saute the mushrooms in oil, 5-10 minutes. Stir in garlic and pepper flakes for one minute. Add spinach and stir until wilted. Transfer to colander and drain excess liquid. |
3. Add the olives. Spread over the flank steak with the pesto. Top with spinach mixture, 1/2 the cheese, pepperoni and remaining cheese. |
4. Roll steak around the stuffing so the ends just overlap. Weave a skewer through the steak edges to seal roll. |
5. Grill on medium-high heat for 12 minutes total, turn once. When turning, move to the lower heat side of the grill. |
6. Remove and tent with foil for 5 minutes. |