01 -
Grab a big mixing bowl and whisk together olive oil, soy sauce, red wine, Worcestershire sauce, Dijon mustard, lemon juice, garlic, herb mix, and black pepper until smooth.
02 -
Lightly slice diagonal shallow cuts about an inch apart all over the steak - this helps the flavors soak in. Toss the steak into a zip-top bag, pour the marinade in, squeeze out the air, and seal tight. Leave it in the fridge overnight, or at least 8 hours. Flip the bag whenever you remember.
03 -
Heat your oven to 350°F. Pull the steak out of the bag, pat it dry with paper towels, and discard the leftover marinade.
04 -
On your chopping board, sprinkle the salt over the minced garlic. Use the flat edge of a knife to press and drag the garlic until it becomes a smooth paste, then spread that evenly on the steak.
05 -
Spread the chopped onions evenly over the garlic base. Next, sprinkle on the breadcrumbs. Lay the spinach evenly, then follow up with layers of shredded Swiss, grated Parmesan, and the chopped sun-dried tomatoes.
06 -
Starting at one of the short edges, roll the steak up tightly like a log. Secure it every inch or two with twine or stick it with toothpicks to keep it closed. Put the roll seam-side down in a baking dish.
07 -
Put the dish in the hot oven and let it bake uncovered for around 60 minutes. Use a meat thermometer to make sure the middle hits at least 145°F for a medium-rare finish.
08 -
Move the steak to a cutting board and let it cool for 5-10 minutes so the juices stay in. Remove the twine or toothpicks, then slice into 1-inch rolls and enjoy!