Roulade of beef á’la BRIANNAS

Directions:

1. Butterfly the flank steak.
2. Marinade steak in a bottle of BRIANNAS Italian Vinaigrette dressing between 1 and 24 hours.
3. Roast red peppers until charred on all sides.
4. Remove stem, skin and seeds from red pepper. Set aside.
5. Peel and dice eggplant into bite sized pieces.
6. In large sauté pan, heat up 1 tbsp. of extra virgin olive oil. Add diced onion and sauté for 5-7 min.
7. Add mushrooms and garlic. Sauté for 7-10 min.
8. Stir in thyme, oregano, diced tomato, spinach and 1 1/2 tbsp. BRIANNAS Italian Vinaigrette dressing.
9. Continue sautéing until the spinach has wilted. About 2-3 minutes. Remove from heat.
10. Remove flank steak from marinade, lay on cutting board, and pound thin.
11. Put eggplant filling on the end of one side of the flank steak. Sprinkle 2 tbsp. goat cheese over the top.
12. Gently roll the steak into a 'log' making sure all the filing is secured.
13. Preheat oven safe pan and sear all sides of the flank steak. About 2-3 minutes per side.
14. Place pan in oven and bake at 350 for 1 hour.
15. Remove from oven and let stand for 5 min.
16. In sauce pan, heat up 1 tbsp. of extra virgin olive oil. Add 1/4 cup chopped red onion. Sauté until tender.
17. Add the flesh of the roasted red pepper. Let cook for 5 min.
18. Add beef stock. Bring up to a simmer and cook for 10 min.
19. Remove from heat. Puree roasted peppers until smooth.
20. Put back on stove and simmer until it thickens.
21. Stir in goat cheese and heavy whipping cream. Remove.
22. To serve: slice the steak into 1 inch pieces. Lay on plate. Drizzle the roasted red pepper sauce on top.
23. Serve with buttered noodles, rice, or cauliflower rice. Garnish with parsley. Enjoy!