1 1/2 lb. flank steak

MARINADE:

1/4 c. oil
1/2 c. red wine vinegar
1 tbsp. soy sauce
1/4 tsp. seasoned salt
1/4 tsp. thyme leaves, crushed
1/4 tsp. pepper

FILLING:

2 tbsp. butter
1/2 c. chopped onion
1/2 c. shredded carrots
1/2 c. shredded Mozzarella
9 oz. frozen chopped spinach, thawed and drained
1 tsp. Dijon
1/8 tsp. pepper

Score steak on both sides; pound meat lightly with mallet. Place in shallow dish. In small bowl combine marinade and pour over meat. Cover and refrigerate 8-24 hours.

Heat oven to 325 degrees. In medium skillet melt butter over medium heat. Saute onion in butter until tender. Remove from heat. Stir in remaining filling ingredients; blend well.

Remove meat from marinade; discard marinade. Spoon filling evenly over meat. Roll and tie. Place in 10x6 (1-quart) baking dish. Roast at 325 degrees for 1 1/2 hours. Let stand 10 minutes before slicing.