These are a little time consuming, but a delicious meal for special occasions.
Makes 4 flank steaks
2/3 cup sun-dried tomatoes (not packed in oil)
1 lb. flank(skirt) steak
1 Tbs. minced garlic
4 oz. spreadable herbed cheese (laughing cow or boursin)
1 cup baby spinach, destemmed
3/4 tsp. kosher salt
1/2 tsp. course ground black pepper
baking string or wood skewers
Soak tomatoes in boiling water to rehydrate, about 10 minutes. Meanwhile, lay out skirt steak on plastic wrap. Cover top with plastic wrap and beat thin as possible without breaking with mallet. Remove plastic wrap. Massage garlic into steak on one side. Next, spread on cheese to cover evenly over garlic induced side of meat. Layer spinach leaves over cheese. In food processor, chop rehydrated tomatoes and sprinkle in layer over spinach. Carefully roll with fillings. Secure with skewers, centering in each portion of steak or tie with string the same way. Cut into four steaks around string/skewers. Sprinkle salt and pepper on top and bottom of individual steaks.
Grill steaks until steak is desired doneness, recommended rare for most flavor.