After tenderizing, season flank steak with greek seasoning (I use Cavenders), garlic powder, worcestershire sauce, and olive oil. Let sit in fridge for a few hours at least.
I make my Pesto by blending fresh basil, garlic cloves, pine nuts, olive oil and season with lemon, salt and pepper.
Coat one side of the flank steak with pesto, add a layer of provolone, another light layer of fresh parsley and dill, and top with asparagus. Roll the whole steak in to a tube.
Cook at 375 for around 45 minutes, and serve with a side salad.
Thus endeth the Saturday evening.
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