Stuffed Flank Steak

Ingredients

1 Tbsp. Chopped Shallots in Oil
2 tsp. Garlic in Oil
2 Tbsp. Pesto Di Pomodoro
1½-2 lb. flank steak, trimmed and cleaned
6 oz. provolone cheese
2 oz. fresh leaf spinach
salt and pepper to taste

Instructions

Season the flank steak with the salt and pepper. Pound the flank steak until it is about ½ inch thick. Spread the Pesto Di Pomodoro, Garlic in Oil and the Chopped Shallots in Oil on one side of the meat. Top the same side with the provolone and spinach. Roll the meat tightly, skewer the roll at 1-2 inch intervals, being sure to keep the roll tight. Cut into pinwheels and grill to the desired temperature.