Southwestern Flank Steak

• 3/4 cup lemon juice
• 3/4 cup vegetable oil
• 1/4 cup Worcestershire sauce
• 1 garlic clove, minced
• 1 teaspoon liquid smoke
• 1/4 teaspoon pepper
• 1 1/2 lbs flank steaks, butterflied
• 1 (8 ounce) package frozen chopped spinach, thawed and well drained
• 1 (12 ounce) jar roasted red peppers packed in oil, drained and cut into very thin strips
• 1 cup onion, finely chopped
• 2 (4 ounce) cans chopped green chilies, drained
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 cup monterey jack cheese, shredded

1. Combine the first 6 ingredients in a bowl; stir well. Place the steak in a large heavy-duty, zip-top plastic bag. Pour the marinade mixture over the steak. Seal the bag securely, and place it in a large bowl. Marinate in the refrigerator for 8 hours, turning occasionally.
2. Remove the steak from the marinade, discarding the marinade. Spread the spinach over the steak to within 1/2 inch of edges. Top with the red peppers and onions.
3. Combine the chiles, garlic, cumin and chili powder. Spread the chile mixture over the pepper and onion layer. Sprinkle with cheese. Roll the steak, starting at the short side. Secure with a heavy string at 2 inch intervals. Place in a shallow roasting pan. Bake at 350 degrees for 45 minutes. Let stand 5 minutes before serving.

lemon juice, vegetable oil, worcestershire sauce, garlic, liquid smoke, pepper, flank steaks, red peppers, onion, green chilies, garlic, ground cumin, chili powder, cheese

Taken from www.food.com/recipe/southwestern-flank-steak-410591 (may not work)