3-6 chipotle chillies
1 small sweet onion, chopped
6 sun dried tomatoes, chopped
1 tablespoon chopped fresh thyme

1 cup grated fontina cheese
1/3 cup bread crumbs

2 lb flank steak

Saute the onion in olive oil until translucent. Add the tomato, chilli, and thyme and saute a couple minutes more. Mix the cheese and bread crumbs with the sauted mixture.

Lay the steak flat and place the stuffing in a line down the long axis of the steak. Roll the steak around the stuffing (it should look like a large sausage), and tie every two inches with butchers twine.

Brown the rolled steak in a frying pan with olive oil for just a few minutes, then bake at 450 for 25 minutes. Scrape any residue from the baking dish into the frying pan and deglase with white wine.

Slice the roll into two inch medallions and top with the strained wine sauce.