STEAK WITH BLUE CHEESE STUFFING

2 teaspoons olive oil + oil for the steak
1/2 cup chopped shallots
1/4 to 1/2 teaspoon minced garlic (optional)
1/4 to 1/2 teaspoon minced fresh thyme
1 1/2 cups small croutons
3-4 ounces blue cheese, crumbled
2 tablespoons dry breadcrumbs
1 pound flank steak
Kosher salt and freshly ground pepper to taste

Preheat the oven to 350º. Heat a skillet over medium-high heat, add oil and cook shallots until softened, add the garlic and thyme and continue cooking until the shallots are lightly browned. Transfer to a medium-size bowl and let cool slightly, then mix in the croutons, cheese and breadcrumbs.

Flatten the meat to an even thickness, place on a work surface and mound the blue cheese stuffing lengthwise down the center along the grain of the meat. Roll the steak side to side so the edges touch. (Add more breadcrumbs of needed to fill well), tie in several places with kitchen string, then season with salt and pepper to taste. Heat an oven-proof skillet over medium-high heat, coat with a thin layer of oil, then add the steak and sear on all sides. Transfer the skillet to the oven and roast for 10 minutes. Turn the steak over and return to the oven for about 10 minutes longer, until the meat registers 125°-130° (medium-rare). Transfer the steak to a warmed platter, cover loosely with foil and let rest for 5-10 minutes before carving crosswise against the grain of the meat. Serves 4