To save yourself time, ask your butcher to butterfly the flank steak for this southwestern-style stuffed beef steak roll.

Southwestern Stuffed Flank Steak

3/4 cup fresh lemon juice

3/4 cup vegetable oil

1/4 cup Worcestershire sauce

1 garlic clove, finely minced

1 teaspoon liquid smoke

1/4 teaspoon freshly ground black pepper

1 (1 1/2 to 2 pound) flank steak

1 (8-ounce) package frozen chopped spinach, thawed and squeezed dry

1 (12-ounce) jar roasted red pepper in oil, drained and cut into thin strips

1 cup finely chopped onion

2 (4-ounce) cans chopped mild green chilies, drained

1 garlic clove, finely minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/4 cup (1-ounce) shredded Monterey Jack cheese

1. Combine first 6 ingredients in a large zipper-style plastic bag, mixing well. Seal and set aside.
2. To butterfly steak, use a sharp knife to cut the steak in half lengthwise, cutting almost to, but not completely through, the opposite side, to form a butterfly shape. Add the butterflied steak to the marinade in bag; seal bag securely, removing as much air as possible, and place in a large bowl. Marinate for 8 hours or overnight in refrigerator, turning occasionally.
3. Preheat oven to 350°F (175°C).
4. Remove steak from marinade, discarding marinade. Spread spinach over steak to within 1/2-inch of edges; top with red peppers and onion.
5. Combine chilies, garlic, cumin, and chili powder; sprinkle chili mixture evenly over pepper and onion layer. Sprinkle evenly with cheese.
6. Roll steak, starting at short side. Secure with heavy string at 2-inch intervals. Place in a shallow roasting pan.
7. Bake for 45 minutes. Let stand for 5 minutes before slicing to serve.

Makes 6 to 8 servings.