Stuffed Flat Iron Pinwheels

Preheat the oven to 500 degrees.

Place the steak on a large cutting board. Use a very sharp, flexible knife to make a shallow cut at the center, with the grain (lengthwise), then make shallow cuts as you pull one side of meat away, then the other, to form a butterflied steak. Place a piece of plastic wrap over it; use a meat mallet to flatten the steak to a thickness of about 1/2 inch.

Season liberally with the salt and pepper on both sides. Arrange the spinach on top of the steak in an even layer. Cut the sun-dried tomatoes into halves or quarters (if needed), then scatter them evenly over the spinach.

Scatter the feta over the sun-dried tomatoes. Cut the garlic into very thin slices, then scatter those over the feta. Roll the steak as tightly as possible, taking care not to lose the filling. Tie at several intervals with the kitchen twine, or secure with the skewers.

Place on a rimmed baking sheet or broiler pan; transfer to the oven and cook for about 9 minutes or until the internal temperature of the meat (taken at the center) registers 160 degrees (medium).

Let the meat rest for 5 to 10 minutes before cutting into slices. Serve warm or at room temperature.