I REALLY should have used FLANK steak for this, but the store was completely out and the butcher was closed so I settled for skirt steak. It was good – but flank would have much better!  I served it with some shredded potatoes and a berry mint salad.

Ingredients:

• 1 skirt or flank steak about 2lbs (butterflied)
• 2 medium garlic cloves , minced
• 1 small shallot , minced
• 10oz chopped mushrooms
• 2 tablespoons fresh parsley leaves , finely minced
• 1 teaspoon sage leaves , finely minced
• handful of baby spinach leaves
• 8 oz Gorgonzola cheese
• olive oil
• Kosher salt and pepper

How to:

• Preheat grill on high with lid closed
• On the stove heat a pan with just enough oil to cover bottom
• Add shallots and garlic and cook for 1 minute
• Add mushrooms and cook until soft
• Add spinach,  parsley, and sage and cook for another 2 minutes
• salt and pepper to taste and set aside
• Lay steak on a flat surface, and pat dry
• Salt and pepper to taste
• Spread mushroom and herb mixture evenly on steak leaving at least 1 inch border
• Add even layer of Gorgonzola cheese
• Starting from the bottom edge rolling away from you roll steak into tight log
• Tie roll tightly with kitchen/butcher’s twine
• Season with kosher salt and pepper
• Grill steak  by turning 4 times to evenly brown on all sides.
• Grill until desired doneness – when thermometer reaches 140 degrees when inserted into the center of the roll
• Let rest for 10 minutes once removed from grill
• Slice between each piece of twine, remove twine from each slice and serve