Rolled Flank with Blue Cheese Stuffing

• 1 Tbsp. olive oil
• 0.5 cup chopped shallots
• 0.5 tsp. minced garlic
• 0.5 tsp. minced fresh thyme
• 1.5 cups small croutons
• 3–4 oz. blue cheese, crumbled
• 2 Tbsp. dry breadcrumbs
• 1 lb. flank steak
• Kosher salt and freshly ground pepper to taste

Pre-heat your oven to 350F.

Heat a skillet over medium-high heat. Add the oil and shallots and cook until softened, add the garlic and thyme. Continue cooking until the shallots are lightly browned. Transfer this to a medium-size bowl and let it cool slightly. Mix in the croutons, cheese, and breadcrumbs.

If the steak is overly thick, pound it a little to flatten the meat and even out the thickness so it will cook more uniformly; a larger surface area will also increase the amount of stuffing that it will hold. Put the steak on a work surface and mound the blue cheese stuffing lengthwise down the center, going with the grain of the meat.

Roll the steak side-to-side so the edges touch. If needed, add more croutons and breadcrumbs to increase the amount of stuffing. Tie the rolled steak securely in several places with kitchen string. Season it well with salt and pepper.

Heat an oven-proof skillet over medium-high heat. Coat the skillet with a thin layer of oil, then add the steak and sear it on all sides. Transfer the skillet to the oven and roast the steak for 10 minutes. Turn the steak over and return it to the oven for about 10 minutes longer, until the meat registers 125–130F on an instant-read thermometer (medium-rare).

Transfer the steak to a warmed platter, cover loosely with foil and let it rest for about 5–10 minutes before carving crosswise against the grain of the meat.