I’m not sure what’s going on in our house, but we’ve been in “fixit” mode the last few weeks. Both my cameras, the oven, the dishwasher, the espresso machine, and the foil dispenser all required repairs recently. Now some people might focus on the negative and wonder why so much is going wrong, but I happen to be a “glass half full” kinda guy. I’m just glad I have the resources to get everything back in tip-top shape. Soon all will be back to normal.


  1. 1 2-pound flank steak, butterflied
  2. 1 teaspoon salt, separated
  3. 1 teaspoon black pepper, separated
  4. 1 10-ounce package frozen, chopped spinach, thawed and well-drained
  5. 1/2 cup chopped sun-dried tomatoes
  6. 2 cups grated mozzarella cheese
  7. 2 tablespoons extra virgin olive oil


  •  Preheat grill to high heat.
  •  Place butterflied steak on a cutting board. Season steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread cheese over steak. Top with spinach and sun-dried tomatoes, leaving a 2 inch border on top side of steak. Begin rolling steak tightly with the grain going the length of the roll, starting with the side closest to you. Tie roll with kitchen twine at 1 inch intervals.
  • Brush outside of roll with olive oil and season with 1/2 teaspoon salt and 1/2 teaspoon pepper.