Ingredients Jump to Instructions ↓

  1. 1 1 1/2-2 lbs flank or similar steak , pounded to about 1/4-1/2 inch

  2. 2T olive oil

  3. juice from 1 lemon

  4. 1T worcestershire sauce

  5. 2 cloves garlic , minced

  6. sea salt and fresh ground pepper

  7. 1/2 cup mayonnaise

  8. 1/2 cup artichoke hearts chopped and rinsed(if brined)

  9. 1 cup fresh mushrooms , chopped

  10. about 2 cups raw spinach leaves

  11. 3 strips bacon

  12. grill safe twine or skewers to hold meat together while cooking

Instructions Jump to Ingredients ↑

  1. Combine oil, 1/2 lemon juice, Worcestershire sauce, garlic and salt and pepper in large zipper bag or whisk first and pour into bag.

  2. Add meat and let marinade 12-24 hours in fridge, turning once in a while.

  3. In medium bowl, combine mayo, rest of lemon juice and salt and pepper and stir to combine.

  4. Fold in artichokes and mushrooms.

  5. Remove meat from bag and lay flat.

  6. Place spinach leaves over one side of meat to about 1/4 inch from each edge. It's okay to double layer or overlap, remember, spinach shrinks alot while cooking.

  7. Spread stuffing mixture over spinach leaves then roll meat away from you, and around the stuffing, carefully pushing back any straying bits! ;)

  8. Wrap pieces of bacon around meat, then secure with twine or skewers Grill over medium-low heat for about 10 minutes, turn, and another 7-10, until internal temperature reaches about 135-145, depending on your preference of doneness.

  9. Cool slightly, then, with a very good, sharp knife, quickly slice off about 1 inch sections from end of roll to serve.

  10. **This can also be done in the oven at 350 for about 20-25 minutes or until internal temperature reads as above**


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