1 flank steak (butterflied)
1/2 ounce dried porchin mushrooms
1/2 onion chopped
2 cloves garlic chopped
2 cups bread cubes
1 small package frozen spinach (thaw and chopped)
1 egg
salt & pepper
2 sausages (use your preferred sausage)
4 or 5 slices of your favorite bacon

1) Butterfly your flank steak onto a wax paper. Flatten with a meat mallet to thin rectangle.

2) Season with salt and pepper. Reserve

3) Soak the porchini mushrooms in 1 cup of hot water for 3o minutes. After 30 minutes remove mushrooms, reserving water, and chop.

4) Cook your sausage for about 5 minutes. After 5 minutes add garlic, onion, and mushrooms.

5) Season with salt & pepper. Cook for 10 minutes or until sausage and vegetables are done.

6) Take off heat and add spinach and bread cubes. Add approx. 1/4 cup of mushroom soaking liquid to make a moist mixture. When mixture is cool add egg and stir throughout.

7) Take your stuffing and spread over meat that is on wax paper, Using your wax paper roll meat and filling into log.

8) Wrap bacon around log and secure with tooth picks.

9) Cook in oven (400 degrees) or medium heat barbeque for 35 minutes until desired temperature.