London Broil Roulade

Marinade:
1/2 cup Soy Sauce
1/2 cup Olive Oil
2 Tbsp Lemon Juice
3 cloves of Garlic
2 Tbsp parsley

Roulade:
2 lbs London Broil (Cut thin lengthwise)
6 strips of bacon (cooked)
1/2 lb Shitake Mushrooms (cleaned and sliced)
2 cups fresh spinach (collapsed)
1 large onion (sliced)
1/4 lb Provolone Cheese (sliced)
4 cups Arugula leaves
1 tbsp Brandy

Prepare marinade. Combine all ingredients for the marinade and place meat and marinade in a plastic bag and let sit at room temp for 4-6 hours.

In a small saute pan, melt 1 tbsp butter and heat 1 tbsp olive oil. Saute the onion rings until tender. Remove from pan and set aside. Add mushrooms to the same pan, add 1 tbsp of red wine vinegar and one clove of garlic and cook until tender.

Lay the meat on flat surface. Line meat with a thin layer of spinach, then layer bacon, add a layer of cheese, mushrooms and onion. Note: You won't use all of the mushrooms or onions. The remaining mushrooms and onion will be used later. Roll meat and secure with toothpicks. Sear the roulade in a large frying pan, seam side down first to seal it. Then cook on each side until done, about 8 minutes.

Meanwhile in a large saute pan, melt 1 tbsp butter and heat 1 tbsp olive oil, add arugula leaves and remaining mushrooms. As leaves start to wilt add the brandy.

When roulade is cooked through, remove from heat and slice approximately 1" thick.

Place wilted leaves on a plate, then add sauteed onions, and top with a slice of the roulade.