By An Edible Mosaic
Prep Time: 20 min
Cook Time: 90 min
Sauté the garlic and spinach in olive oil. Remove from the heat and cool. Stir together the spinach/garlic mixture, parsley, provolone, and parmesan in a medium bowl.
Lay the steak out on a large flat cutting board. Slice the meat horizontally so you can open it and lay it flat like a book. Place a piece of plastic wrap on top and pound the meat until it’s an even thickness.
Remove the plastic wrap and spread the spinach mixture onto the meat, and sprinkle on about half of the salt and pepper.
Roll the meat up as tightly as possible, tucking in the ends and any loose filling as you go. Cut the large roll into 2 equal pieces and roll each with butcher's twine to secure them.
Sear the meat on both sides, about 4 minutes total. Add the wine and let it cook until evaporated by at least half, using a wooden spoon to scrape up any brown bits from the bottom of the pan.
Pour the marinara sauce on top and bring to a boil. Cover the pot, turn the heat down to a simmer, and cook until the meat is tender, about 1 1/2 hours.
Baste the meat every 30 to 45 minutes by spooning some of the marinara on top, and flip it over once halfway through. The meat is done when a sharp paring knife inserted inside slides right out.