Source: dLife

Thin slices of flank steak stuffed with sun-dried tomatoes and Parmesan cheese.

Servings

2.0
2 tsp  black peppercorns 0.5
0 1/2 cup  grated Parmesan cheese 0.25
0 1/4 cup  Tomatoes, sun dried, oil pack, drained 1.75
1 3/4 lb  flank steak

1. Use rolling pin or mortar and pestle to crush peppercorns.
2. Combine crushed peppercorns with cheese and tomatoes.
3. Wash and dry flank steak and trim any extra fat.
4. Arrange steak flat on clean surface. Spoon peppercorn mixture evenly onto steak.
5. Roll steak to form tightly packed log. Secure with heavy string at 2-inch intervals.
6. Cover log with plastic wrap and place in refrigerator for at least one day.
7. Preheat oven to 400°F.
8. On stovetop, heat frying pan with ovenproof handle over high heat.
9. When pan is hot, unwrap steak from plastic wrap and lay in pan; flip steak a few times to sear on all sides, 3 to 4 minutes total.
10. Move pan to oven and cook 45 to 50 minutes or until internal temperature reaches at least 135°F.
11. Move steak to cutting board and let stand 5 minutes.
12. Remove strings and slice into 1/4" to 1/2" thick pieces.