Ingredients:
3 -6 chipotle chiles ( canned)
1 small sweet onions ( chopped)
6 sun-dried tomatoes ( chopped)
1 tablespoon chopped fresh thyme
1 cup grated Fontina cheese
1/3 cup breadcrumbs
2 lbs flank steaks
Directions:
Saute the onion in olive oil until translucent. Add the tomato, chiles, and thyme and saute a couple minutes more.
Mix the cheese and bread crumbs with the sauted mixture.
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 olive oil for just a few minutes, then bake at 450 for 25 minutes.
Scrape any residue from the baking dish into the frying pan and deglaze with white wine. (Add 1/2 C or so of white wine, scrape the pan, and boil down until slightly thick.).
Slice the roll into two inch medallions and top with the strained wine sauce.
Servings: 8
Time preparation: 15 min.
Time total: 40 min.