Take tender sirloin steak, fill it with cheese, roasted red peppers, spinach and cover it with dry marinade or a bbq rub- and you’ll have one if the most delicious meals you’ll ever experience. Instead of cooking twine, use aluminum foil which helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy. I recommend using thinly sliced sirloin instead of flank steak. There’s no need to tenderize sirloin and in my opinion, sirloin simply packs more flavor.

• 2 pounds top round sirloin, thinly sliced

• 1/4 cup Extra Virgin Olive Oil

• One dry marinade seasoning packet

• Sliced Provolone cheese

• 1/2 cup fresh baby spinach leaves

• Jar of roasted red peppers

• 1 cup crumbled Feta cheese

Sharp butcher knife or electric carving knife, lasagna baking pan, aluminum foil, measuring cups, meat thermometer.

Prep: 45 m, 15 cool and slice

Cook; 1 hour in stove

Ready: 2 hours

Serves: 4

Before you handle any food, wash your hands thoroughly with soap and water. Clean your kitchen work area and pull back your hair or wear a cap. You want to avoid contaminating your meal with harmful bacteria that could cause food illness.

To make Cheese Stuffed Steaks:

1. Lay the steak flat on a large sheet of aluminum foil. Salt lightly and let sit for 30 minutes to reach room temperature.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Spread half olive oil on steak and sprinkle dry marinade mix generously to cover one side of the steak.

4. Turn steak over so seasoned side faces down on the foil, and bare side faces up.

5. Spread the remainder of the olive oil on the bare side up.

6. Layer the provolone across the center of the steak.

7. Arrange the spinach across the steak covering the cheese.

8. Lay a layer of Feta cheese on top of spinach. Then lay strips of roasted red pepper on top.

9. Roll the steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Continue to firmly roll the steak within the foil until completely rolled.

10. Roll firmly inside the foil and be careful not to squeeze the fillings out the ends. Wrap tightly, rolling ends so no fillings can escape during baking.

11. Place in baking pan and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C).

12. Remove from the oven. Be careful as fat from the steak will have entered the baking pan. Let rest for 10 minutes.

13. Use knife to slice steak roll into 2 inch pinwheel slices. Serve.

1 serving: 475 calories, 40 g fat (15 g saturated fat), 70 mg cholesterol, 14 5mg sodium, 3 g carbohydrate (0 sugars, 0 fiber), 3 g protein.

Bleu d'Auvergne, with its higher fat content, works well because it melts evenly and has a robust but not overpowering flavor. You can also pair with a meaty, hefty Rhône wine, or California Cabernet.

Side Dish pairing: Cheddar Hash Brown Casserole, Beer Soaked Rosemary Potato Wedges, Vegan and vegetarian. Replace meat with the shredded hash brown potatoes. On a sheet of aluminum foil, grease foil with extra virgin olive oil. Sprinkle favorite herb seasoning in oil. Spread a layer of shredded hash brown potatoes. Add baby spinach and dry roasted tomatoes. Add cup of chopped preferred vegan cheese.

Kick the GLUTS and use gluten-free cheeses and marinade mix.

HERE ARE VARIATIONS OF THE BASIC RECIPE:

Seafood Stuffed Steak. Replace provolone with a layer of shredded Parmesan cheese. Replace Feta with Savory Seafood Stuffing. Replace spinach and peppers with shrimp- deveined, shells and tails removed.

Stuffed Steak Italiano. Spread 2 TBSN minced garlic inside steak. Replace Feta with Mozzella cheese. Replace spinach with 1/4 cup Basil. Replace red peppers with sun dried tomatoes. Once sliced, top with tomato sauce, Oregano, Basil, and Parmesan.

Cowboy Stuffed Steak. Replace Feta cheese with 1 1/2 cups of shredded Cheddar cheese. Replace spinach with fresh mushrooms. Use mesquite marinade packet with TBSN smoked paprika. Season outside of steak with cowboy rub. Serve with BBQ sauce.

Red, White & Bleu Stuffed Steak. Replace Feta cheese with crumbled Bleu cheese. Replace spinach with roasted red peppers. Use tomato and herb dry marinade packet to season outside of steak.