Butterfly the flank steak, being careful not to cut all the way through

Pound out the flank steak to make it a uniform thickness throughout. The goal is to make it as thin as possible without cutting all the way through.

Lay the flank steak out flat with the grain parallel to the near edge of your counter top

Rub olive oil, shallots, garlic, and basil on the surface of the meat

Lay the prosciutto out in an even layer covering all of the meat, leaving approximately one inch uncovered on the far edge

Cover the prosciutto with thinly sliced mozzarella or provolone cheese

Cover the mozzarella with spinach

Place a row of sun dried tomatoes in the middle of the flank steak, parallel to the grain of the meat

Tightly wrap the flank steak. Start the roll using the edge nearest you, and roll away to the top. Make it as tight as possible.

10. Tie the roll tight with 4 or 5 pieces of butchers twine equidistant apart

11. Set your BBQ up to smoke using indirect heat at 150 degrees and place the flank steak on the grill grates. (using a traditional grill? Set the grill up to cook at 350 and let cook until internal temp is 145 degrees and then pull)

12. Let the Flank Steak Roll smoke for 30 minutes, and then turn the heat up to 375 degrees.

13. Continue cooking until the internal temperature is 145 degrees using an instant read thermometer (approximately 60 additional minutes)