Vegetable and Brown Rice Stuffed Flank Steak

Apparently my cooking style is going to be taking a more healthy turn. Less fat, more veggies, leaner meat, and mostly whole grains. Not exactly my choosing, however my blood-sugar is forcing the issue (Pre-Diabetic is a crappy word). I still want to use healthy foods (if someone's great-grandma wouldn't recognize it, I don't want use it). So, in light of this, here's my first diabetes inspired dish.

Ingredients:
1 lb flank steak (trimmed of all fat)
1 c. Italian dressing (I still use homemade, just lowered the amount of olive oil)
2 large carrots, diced
8 oz mushrooms
1 onion, diced
2 cloves garlic, minced
1 t. Italian no salt added seasoning (oregano, parsley, rosemary, etc)
1 1/2 c. low fat, low sodium (or homemade) beef broth
1 c. instant brown rice
2 T olive oil

Directions:

Pound flank steak until it is approximately 1/2" thick. Place in a large ziplock bag and pour in dressing. Let marinade for at least 1 hour. Saute carrots, mushrooms, onions and garlic until onions are translucent. Add 1 cup of broth and simmer on low until carrots are tender. Add rice and seasoning, and cook until rice is fluffy. Take steak and lay out flat. Place veggie/rice mixture in the middle of the steak and roll it like a jelly roll. Tie together with kitchen twine or skewer into place. Heat remaining olive oil in an oven proof frying pan. Brown stuffed steak on all sides. Add remaining broth and cook at 325 degrees until steak is cooked (30 minutes for rare, 45 minutes for medium/well). Slice and serve.