Stuffed Flank Steak w/ Sundried Tomatoes & Goat Cheese

Ingredients:
8-10 oz flank steak (or round steak if you can't find flank)
1 Tbsp oil
1 Tbsp unsalted butter
1 large roasted red pepper, sliced
2 oz goat cheese, softened (we used goat cheese that was rolled in cracked pepper)
1/4 cup sun-dried tomatoes, chopped
1 handful whole basil leaves
Sea salt
Cracked black pepper
1 clove garlic, crushed
3 Tbsp white wine

Directions:
Preheat the oven to 375. Butterfly the flank steak and pound to slightly flatten. Spread the soften goat cheese over the steak and top with roasted red peppers, sun dried tomatoes, and basil leaves. Roll the steak tightly along the grain (if the grain is going left-to-right, roll that way opposed to top-to-bottom) and secure with kitchen twine or toothpics. Season all sides liberally with sea salt and cracked pepper. Heat 1 Tbsp oil and butter in an oven-safe saute pan over high heat until very hot. Sear the rolled steak 1-2 minutes on each side until very nicely browned. Transfer the pan to the oven and cook until the internal temperature reaches 135. Remove from the oven and tent the pan with foil. Let the meat rest 10 minutes. Remove the meat from the pan and slice into 3/4-inch rounds. Place the pan over high heat and add the clove of garlic and saute until fragrant. Deglaze the pan with the wine, making sure to scrape up all the browned bits off the bottom and sides. Reduce by 1/2. Season with salt and pepper, if desired.