Servings: 4

2 lbs. flank steak, butterflied 2 lbs. flank steak, butterflied
6 oz. thinly sliced prosciutto 6 oz. thinly sliced prosciutto
1 pint mushrooms, chopped finely 1 pint mushrooms, chopped finely
4 cups spinach 4 cups spinach
1 1/2 Tbsp. butter 1 ½ Tbsp. butter
4 oz. fontina cheese 4 oz. fontina cheese
4 oz. gouda cheese 4 oz. gouda cheese
Zest of 1 lemon Zest of 1 lemon

Pre-heat oven to 425
Pound flank steak to flatten; season with salt and pepper
Heat butter in frying pan and add mushrooms and spinach
Lay prosciutto on flattened flank steak and then add shredded cheese
Spread mushroom and spinach mixture over the cheese
Zest the lemon over the veggie mixture
Roll tightly so that meat grain runs east to west and tie with kitchen twine; tuck thin ends in to make
thickness uniform
Sear all sides in a hot Dutch oven; 2 to 3 minutes per side
Place in the oven and cook for 30 minutes; medium will be 145 degrees