1 (12oz) jar roasted red bell peppers, rinsed, drained, & patted dry
5 tbls olive oil
1/2 oz Parmesan cheese, grated (about 1/4 c)
1 medium shallot, coarsely chopped
1 clove garlic, minced
1 tbls fresh thyme, minced
Salt and pepper to taste
8 oz thinly sliced Provolone cheese
3 oz baby spinach (about 2 c)
Lay steak on large plate and freeze until firm, about 20 minutes. Meanwhile, puree peppers, 2 tbls oil, Parmesan, shallot, garlic, thyme, and 1/8 tsp salt in food processor until smooth, about 30 seconds. Set aside.
Slice chilled steak in half horizontally to within 1/2 inch of edge and open like a book. Pat steak dry with paper towel and season with salt and pepper.
Layer provolone over steak, leaving 1" border around edges, then cover with spinach. Spoon roasted red pepper mixture evenly over spinach. Roll steak up tightly and tie. Brush steak with additional 1 tbls oil.
To Store/To Freeze: Wrap steak tightly with plastic wrap for up to 24 hours or freeze. Thaw 24 hours before cooking day.
To Serve: Adjust oven rack to middle position and heat oven to 450. Brush steak with additional 1 tbls oil and transfer to wire rack set over foil-lined baking sheet. Roast until registers 120 degrees, about 45-50 minutes, rotating steak and brushing with 1 tbls oil halfway through cooking. Transfer to carving board, tent with foil, and let rest about 10 minutes. Remove twine and slice steak crosswise.
*Note: I only used about half the amount of red pepper pesto called for- it makes a ton and can be a little over-powering.