Directions

1. Butterfly the flank steak with a Boning Knife. Season with salt and pepper to taste. Leaving a 1-inch border around the edge of the steak, layer on spinach, followed by blue cheese and roasted red pepper.
2. Roll the flank steak up lengthwise. Tie the roll with cotton twine that’s been soaked in water, at 2-inch intervals. Season with salt and pepper.
3. Grill for about 12 to 15 minutes on each side on medium heat or until desired doneness. Use a meat thermometer for a more accurate temperature (130-135 degrees F for medium-rare, 145 degrees F for medium).
4. Let the steak rest for 15 minutes before slicing.
5. Other ideas for stuffing: Olive tapenade Pesto and provolone cheese or mushrooms, onions and peppers