Beef Roulade with mushrooms, carmelized onions and goat cheese

A while ago my sister pinned a recipe similar to this and asked me to make it.  I made it last night, but unfortunately for her she did not get to enjoy it.

Ingredients
1 2 lb flank steak, pounded thin
balsamic vinegar
olive oil
3 cloves crushed garlic
salt, pepper
butcher's twine
1 1/2 onion, sliced thin
1 bag sliced brown mushrooms, chopped
marsala wine
fresh spinach
1 container crumbled goat cheese

Directions:
The night before, pound the flank steak out as thin as possible between sheets of plastic wrap.  Score one side of the meat, add it to a plastic freezer bag and pour in some olive oil, balsamic vinegar, and the garlic cloves.  Marinate overnight.

To caramelize the onions, first slice them into thin wedges.  Heat about 2 tablespoons olive oil per onion over medium heat until almost smoking.  Add the onions and stir to coat.   You want the onions to get some color so only stir about every 10 minutes at first, lowering the heat a little if browning too quickly.  After some time when they start to get darker, you will need to stir them more often.  It takes a while - about 40 minutes to get them sweet and brown.  When ready, remove the onions to a bowl.

There should be plenty of oil still in the pan for the mushrooms.  Add the mushrooms and stir to coat with oil.  After a few minutes the mushrooms will give off their juices.  At this point, season with salt and pepper and add a splash of marsala wine.  Continue to cook until juices are evaporated.  When ready, remove mushrooms to a bowl to cool.

To assemble the roll, lay the flank steak scored side down, narrow end closest to you.  Add a layer of spinach leaves first, leaving about 2 inches at the far end, and about an inch on all other sides.  Next add the onions, then the mushrooms, and top with the goat cheese.  Start rolling at the end closest to you.  Tie with butcher's twine so that it does not unroll.


Place in a baking dish, seam side down and cook at 350 for about 40 minutes.  Allow to rest at least 10 minutes before removing twine and slicing.

Here is my plate with the beef roulade slice, smashed potatoes, and Ottolenghi eggplant.  I also made broccoli and roasted apple soup and a challah.  I used half the amount of dough I made, so a regular sized one.  This time I baked the challah for 35 minutes on 375.  I turned it at 20 minutes and tented it soon after.  It was softer than the previous ones.