3 tablespoons butter
2 yellow onions, thinly sliced
1 cup beef broth
CREAM CHEESE MIXTURE:
8 ounces cream cheese, room temperature
3 ounces gorgonzola
3 teaspoons dried parsley
1 teaspoon kosher salt
FLANK STEAK:
1 whole flank steak (2 1/2 pounds)
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 450°F. ONIONS: In a large oven-safe skillet over medium-high heat, melt butter. Add onions and beef broth and cook until the onions are browned and tender (approximately 15-20 minutes). Transfer cooked onions to a bowl and tent to keep warm. CREAM CHEESE MIXTURE: In a medium bowl, combine cream cheese, gorgonzola, parsley, and salt. Set aside. FLANK STEAK: Butterfly the steak. With the steak on a cutting board, hold a knife blade parallel to the board and carefully make a lengthwise cut in the middle, stopping about 1/2 inch from the opposite end, being careful not to cut through the steak. Flip the steak and coat the outside with oil, salt, and pepper. Flip the steak and use a paper towel to pat dry the inside of the steak. Coat the inside of the steak with the cream cheese mixture. Top with the cooked onions. Tightly roll the steak to completely enclose all of the fillings. Using cooking twine, tightly secure the roll. In the same skillet over medium heat, add the steak to the pan and sear on all sides (about 2-3 minutes on each side). Turn the loin a total of 4 times. **NOTE: If using your KITCHENAID GRILL ATTACHMENT in the KITCHENAID SMART OVEN, transfer the rolled steak the preheated grill set for thin steak (manual timer for 8 minutes). Flip every two minutes and then transfer back to the original skillet. Transfer the skillet to the oven and cook for 25-30 minutes or until the flank steak reaches an internal temperature of 135 °F (for medium rare). Slice and serve warm. Add parsley for garnish.