- 1/2 flank steak
- salt and pepper
- 1/4 cup crumbled blue cheese
- 1 cup fresh baby spinach
- 1 roasted red pepper (from jar), sliced
Soak several 6-inch wood skewers in water 30 minutes. Preheat grill to medium-high heat. Place steak between two large pieces of plastic wrap; pound to 1/2 inch thickness. Sprinkle steak with salt and pepper. Layer blue cheese, spinach, and sliced red pepper over steak; roll up tightly starting from widest side. Secure steak with wooden skewers at 1-inch intervals. Cut steak between picks into 1-inch thick slices. Grille 3-4 minutes per side or to desired degree of doneness. Divide into 2 servings.