TOMATO, GARLIC, AND HERB BEEF ROULADE

RECIPE

Preheat grill or broiler to high.
Place sun-dried tomatoes in a bowl. Pour boiling water over them and let steep until softened, about 10 minutes. Drain well and chop coarsely.
While tomatoes are softening and grill/broiler is heating, place steak between 2 large pieces of plastic wrap or in a large zip lock bag. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even ¼-inch thickness.
Remove steak to a large cutting board and rub garlic all over one side of the steak.
Spread cheese lengthwise in a 3-inch wide strip down the middle of the steak. Top with sun-dried tomatoes and spinach.
Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go.
Carefully rub salt and pepper all over the outside of the steak roll.
Place the roll seam side up, evenly space and push 8 large skewers through the steak to hold roll together.
Keeping the roll with seam side up, slice roll between the skewers to make 8 even pinwheels (like you are slicing a roll of cookie dough).
Keep the skewers in the meat, pushing them all the way through until the pointy ends come through the other side.
Oil grill grate or spray broiler pan with cooking spray.
Grill or broil 3-4 minutes per side for medium rare, being careful when you turn them over not to loose the filling (tip – use a really wide spatula).
Let beef rest 5 minutes before serving.
Note: This can also be made ahead of time by preparing the beef up to when you place the skewers. Wrap the rolled steak tightly in plastic wrap and refrigerate for up to 6 hours, then skewer and cut before cooking.