Pinwheel flank steak

1 1/2 lb - 2 lb flank steak, butterflied

For Marinade:
1/4 cup olive oil
1/4 cup agave
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 cloves garlic, minced or pressed
1 tsp Italian seasoning
1/2 tsp ginger
1/2 tsp black pepper
1 tbsp spicy brown mustard
1 tbsp lemon juice

For steak filling:
1 cup fresh or frozen spinach (if frozen, thaw and pat dry)
1 cup mushrooms
3-4 bacon strips (thick cut is better)
4 slices Swiss cheese

Overnight: Make marinade in a large plastic baggie and marinade the butterflied steak overnight in the fridge, if possible.

Pre-heat oven to 350 F. Open steak up with the grain of the meat going from left to right. Lay the cheese on the steak. Then, keeping with the grain of the meat, lay the bacon, mushrooms and spinach one after another so they look like a layered rainbow of fillings on top of the meat. Roll towards your body and tie with kitchen twine to keep together.

Bake steak for one hour, or until internal temperature reaches 145 F. Remove from oven and let rest for 5-10 minutes before slicing into pinwheels.