Stuffed Flank Steak

B really likes flank steak and I didn't have time to marinade it the way I've done in the past for her (which is already posted on this blog).  So, I found this recipe and changed a couple of ingredients to suit our tastes.  It turned out really delicious and got rave reviews.  I prepped it in advance and just wrapped it up in plastic wrap and refrigerated it.  I pulled it out about 10 minutes before we wanted to cook it and it was ready to go!  This is a great / easy main course.

Here's a picture of the steak all stuffed

Here's a picture of the final product

Ingredients:
2 lbs flank steak
2 cloves garlic, finely chopped
4 Tbsp olive oil
8 oz wild mushrooms, sliced thin (I used baby bella mushrooms)
1 bunch fresh arugula (I used frozen spinach, thawed but would likely use fresh spinach, lightly wilted next time)
6 pieces of prosciuto
8 thin slices of provolone (I used feta)
2 Tbsp flour
1 tsp paprika
Salt & Pepper
Kitchen twine

Instructions
Heat a large skillet over medium heat.  Add 2 tbsp olive oil and the mushrooms & saute until soft.  Add the garlic and salt / pepper to taste. 
Lay the flank steak on a cutting board & place a piece of plastic wrap over top.  Using a meat mallet or rolling pin, POUND the steak to about 1/4" thick (mine didn't flatten that much but it worked out just fine)
Lay the cheese over the steak, leaving 2-3" area uncovered around one long edge.  Next, lay the mushrooms over the cheese followed by the prosciutto and spinach
Starting with the long edge, carefully roll the flank steak.  Tie the steak in 4 places with kitchen twine. 
Mix flour; 1 tsp salt; 1/2 tsp pepper and paprika.  Rub that mixture over the steak. 
Preheat oven to 350. 
In a large skillet, heat 2 tbsp oil over medium heat.  Carefully place the steak roll in skillet and sear for 5-8 minutes, turning to brown all sides
Transfer the skillet to the oven and bake until cooked through - about 30 minutes.
Tent with foil and let meat rest for 10 minutes.  Carefully cut into 1/2" pieces & serve.