Instructions: Preheat broiler. Brush bell peppers with olive oil, place on baking sheet and char under broiler, turning to blacken on all sides. Place peppers in paper bag; remove one pepper at a time to stem and peel it. Cut each pepper into four strips, remove all seeds, then julienne. Set aside.

Preheat oven to 350 degrees. Lay butterflied steak on cutting board, wings opened. Layer spinach leaves on top of steak. Crumble feta cheese over spinach. Place pepper strips on top. Roll steak tightly, keeping filling inside steak. Place in freezer for at least 30 minutes, until hard enough that it stays together. Heat an ovenproof saute pan, add olive oil and sear steak, seasoning it with salt and pepper. Turn to cook all sides until nice brown color is achieved. Place pan in oven until internal temperature of meat is 140 degrees, about 10-15 minutes. Take out of oven, move steak to cutting board and let stand 10 minutes before serving.

To make sauce: Return steak pan to stove. Saute shallot in drippings until soft. Add wine (carefully, as it may flame up), then add fresh rosemary and reduce liquid by half. Add butter to finish. Remove to cutting board and carve for 8 servings. Top meat with sauce. Serve with wild rice pilaf and steamed vegetables.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.