2 pounds flank steak, butterflied
4 tablespoons pesto
1 1/2 cups mozzarella cheese
1/2 cup sun-dried tomatoes, roughly chopped
1/2 teaspoon garlic salt
1 tablespoon olive oil
1/4 teaspoon fleur de sel
Preheat the oven to 425 degrees F.
Using a meat mallet, even out the thickness of the steak, pounding it out until it is about 1/2-inch thick.
Spread the pesto over the steak, leaving a 1-inch border along the edges of the steak. Sprinkle with mozzarella, and finish with the sun-dried tomatoes and garlic salt.
Roll the steak tightly along the grain, and secure every 2 inches with kitchen twine.
Place in a baking dish and brush on all sides with olive oil. Sprinkle with fleur de sel and bake for 35 minutes.
Using a meat thermometer, take the temperature of the steak. 125 degrees F will yield rare meat; 140 degrees F will yield medium. Continue baking if needed until you reach the temperature you like.
Remove the meat from the oven and tent for 10-15 minutes before removing the twine, slicing, and serving.