Baked Flank Steak Roulade Stuffed with Bacon and Cheese

1 . Stage

Sandwich the flank steaks between waxed paper and pound with a kitchen mallet to tenderize.

2 . Stage

Whisk olive oil, Italian seasoning, pepper, and garlic for marinade together in a small bowl. Pour into the bottom of a baking dish that's large enough to hold both steaks in a single layer. Add steaks so that one side is touching the marinade; do not flip to coat. Let sit while you prepare the filling.

3 . Stage

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly browned and not yet crispy, about 8 minutes. Drain bacon slices on paper towels.

4 . Stage

Mix cream cheese, Italian cheese, spinach, and garlic together in a bowl. Spread cheese mixture on the unmarinated side of the steaks. Place 5 bacon strips on top the cheese on each steak. Roll steaks up and pin with toothpicks to secure.

5 . Stage

Bake, uncovered, in the preheated oven until an instant-read thermometer inserted into the center reads 135 to 140 degrees F (57 to 60 degrees C), about 45 minutes. Remove from the oven, cover, and let sit for 5 minutes before slicing.