Okay, a warning, this will probably be long.
I am planning on making a flank steak mushroom/spinach roulade. I cheaped out on using tenderloin so am improvising with this. Here is my plan - slice the steak in half length wise and giving a little pound to make nice and thin. I will then marinate over night in garlic, olive oil, spices and not sure what to use for acid - balsamic, lemon or lime. I want to fast fry it tomorrow morning and then layer with spinach and the mushroom filling. Will it be okay to sit in the fridge all day and then warmed up in the evening? Should I wrap it and then fry it and let it sit all day? Should I even let it sit all day or will there be a bacteria issue? So this is also a question on how to make a roulade.
I am paranoid as my neighbour gave me lecture over cooking my turkey at 275 for five hours. Food safety isn't my strong suit.