For this dish, I blended fresh sauteed spinach, crumbled blue cheese, chopped onions, minced garlic, and olive oil into a stuffing mixture. Then, I butterflied the flank steak, pounded it relatively thin, spread the stuffing on one side, rolled it up, and securely tied it every two inches or so with butcher’s string. The result is a beautiful cylindrical shaped stuffed flank steak that Rob cooked quickly on the grill.