Flank steak roulade

Ingredients

• flank steak
• like sundried tomatoes
• roasted bell peppers
• spinach
• artichoke hearts
• parmesan cheese
• fresh herbs
• breadcrumbs.

For the filling:

• parmesan cheese,
• sun-dried tomatoes,
• marinated artichoke hearts,
• fresh basil and oregano from the garden.
• to salt and pepper

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Preparation

• Although the flank steak already comes flat, we wanted to make it even flatter to about 1/3" so we get more surface area to roll. If you like the thickness of your flank, then no need to pound it out.
• For the filling, we combined a few of our favorite ingredients: parmesan cheese, sun-dried tomatoes, marinated artichoke hearts, and fresh basil and oregano from the garden. Just chop and dice them to smaller pieces.
• We started off layering the steak with roasted red peppers and then a layer of fresh spinach. To that, we added our cheese mixture.
• Remember to salt & pepper the steak first. Also for added flavor, we sprinkled some Italian breadcrumbs into the filling before rolling it up.
• Roll the steak tightly and neatly, then secure it with butchers twine to hold it together. Salt and pepper the outside of the steak.
• Heat a skillet with olive oil and sear the steak on high for 2-3 minutes, and turn it so every side of the steak has a nice brown color.
• Then place the skillet with the meat into a 350-degree oven for about 20-25 minutes until medium doneness. If you like it cooked more, keep it in longer.
• When you take out the steak, make sure you let it rest for about 5 minutes before slicing, so that the juices don't run out.