Enjoy this delicious dish as an entrée over mashed potatoes and roasted veggies, or chilled, carved into pinwheels, and served on baguette slices for a hearty appetizer.

Preparation

Heat oven to 350°F.

Heat a large sauté pan on medium-high heat. Season the flank steak with salt and pepper. Add olive oil to the hot pan and sear the flank steak for 3–4 minutes on each side for medium-rare. When flank steak is well browned on both sides, remove from pan and cool to room temperature.

Render bacon in the same pan until crispy. Remove the bacon and place in a mixing bowl. Add garlic to the hot bacon fat, and when it starts to brown, deglaze with the beer.

Add the spinach and remove from heat. Stir until spinach is wilted, then scrape the entire contents of the pan into the mixing bowl with the bacon. Add blue cheese, breadcrumbs, and green onion. Mix thoroughly, then divide in half.

Cut flank steak horizontally into 2 thin pieces. Lay the pieces cut-side up and spread the blue cheese and bacon mixture evenly on each flank steak piece, leaving about 1½ inches of exposed meat around the edge. Roll firmly but not too tightly, then hold the seam together with toothpicks.

Transfer to a shallow baking dish and finish in the oven for 8–10 minutes to reheat. Let rest for 5 minutes before carving.