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Ingredients
- 3 x Chipolte Chillies (canned)
- 1 sm Sweet onion (minced)
- 6 x Sun dry tomatoes (minced)
- 1 Tbsp. Minced fresh thyme
- 1 c. Grated fontina cheese
- 1/3 c. Bread crumbs
- 2 lb Flank steak.
Directions
- Saute/fry the onion in extra virgin olive oil till translucent/soft add in the tomato, chilli, and thyme and saute/fry a couple min more.
- mix the cheese and bread crumbs with the sauted mix.
- lay the steak flat and place the stuffing in a line down the long axis of the steak. roll the steak around the stuffing (it should look like a large sausage), and tie every two inches with butchers twine.
- brown the rolled steak in a frying pan with extra virgin olive oil for just a few min, then bake at 450 for 25 min.
- scrape any residue from the baking dish into the frying pan and deglase with white wine.
- slice the roll into two inch medallions and top with the strained wine sauce. ken
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