Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping
up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and
bubbly. Add 1/2 teaspoon Andy Roo's Cajun Fried Chicken Seasoning,
and 1/2 teaspoon pepper; gravy should be quite peppery.
Preheat oven to 350°F (177°C). Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, mushrooms, salt, pepper andHotter Than El Duke's Cold Nose Brown Ale Chipotle Hot Saucein
the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15–20 minutes. Remove from heat and set aside.
Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
Spoon the mushroom mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press
down lightly to compress the spinach.
Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to
secure the steak roll. Slice the steak roll into six equal rolls.
Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about
one minute, then bake for 10–15 minutes, until medium rare. Remove the toothpicks, then serve!
Rub each burger with the coffee mixture, on all sides.
Heat a large skillet over medium high heat and add the butter. Add the burger patties and cook for 5-6 minutes per side, or until desired doneness.
Add a slice of cheese a minute or two before removing from heat.