Grilled Flank Steak Roll Ups

I live in Miami so basically we can grill all year long. My daughter and I enjoy coming up with new things to do on either our propane or charcoal grills. Both of us prefer the charcoal flavor. This is one we came up with and it soon became a favorite. We usually serve it with Bacon stuffed grilled mushrooms and grilled fruit. Can you say to die for? : )

2 lbs flank steak pounded thin (about 1/2 inch)
whole milk mozzerella cheese shredded
1/2 cup sundried tomatoes mushed up
several cloves of garlic crushed (we love garlic so we use alot)
1/2 cup onion chopped super fine
MARINADE AND RUB
olive oil
mccormicks grill mates montreal steak seasoning

Coat steak with olive oil and season well with Montreal Steak seasoning. Let sit several hours in frig.

Mix tomatoes, garlic and onion together.

Cover steak with a good layer of mozzerella cheese. Then add the tomatoe garlic and onion mix evenly over cheese.

Roll the steak up tightly making sure the stuffing stays even. Tie steak in middle and on both ends to ensure it does not come undone while grilling.

Place steak on heated grill and roll every 5 minutes or so to ensure even cooking. Continue to grill until no blood runs from steak when cut in center.

remove from grill and let sit for about 5 minutes. Cut into slices and serve.

Serve with my butter and onion baked potatoes, grilled fruit and/or grilled onions