Spinach and Gorgonzola Stuffed Flank Steak

0 Preheat oven to 375°F
1 Butterfly the steak by using a long sharp knife holding it parallel to the work surface, cut through the long side of the steak, stopping about ½ inch from the opposite side. If the steak is already thin, just pound it with a mallet to ¼ inch thick.
2 In a large skillet over medium heat add 1 tablespoon olive oil and sauté` the shallots until soft, 2 minutes. Add the spinach and cook until just wilted, about 2 to 3 minutes. Transfer to a colander.
3 When cool enough to handle, squeeze out all the moisture from the spinach and transfer to a medium bowl. Stir in the bread crumbs and cheese. Season with salt and pepper.
4 Place the steak on a sheet of plastic wrap. Smear the spinach mixture evenly over the steak, leaving about 1 inch border along the side edge. Beginning with the side near you and using the plastic wrap as an aid, rollup the steak, gently pressing on the filling.
5 Tie the rolled steak with twine at 2-3 inch interval.
6 Season the outside with salt and pepper.
7 Heat the remaining 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Sear the roast on all sides, about 2 minutes per side.
8 Place in the oven and roast for 20 to 25 minutes.
9 Transfer to a cutting board, tend with aluminum foil and allow resting for 10 minutes.
10 To serve, remove the twine from the roast and cut into ½ inch to 1 inch thick slices.