In a medium mixing bowl, whisk together the marinade ingredients until well combined.

Pound the flank steak to 1/2 inch thickness. Place it in a resealable bag, pour marinade over steak, seal, and refrigerate for at least 8 hours.

Preheat the oven to 350°F (175°C). Remove steak from the bag and pat dry with paper towels.

Mash minced garlic with a pinch of salt to form a paste; spread over the dried flank steak.

Layer fillings over the garlic paste evenly.

Roll the steak tightly from one short end and secure it with kitchen twine or toothpicks.

Place the roll seam-side down in a greased baking dish and bake for 1 hour or until internal temperature reaches at least 145°F (63°C).

Remove from oven and let rest for 5-10 minutes before slicing into 1-inch thick pinwheels.

Serve hot with mashed potatoes or a garden salad.