Flank Steak Pinwheels

2 lb Flank Steak Have the butcher run it through the cuber to tenderize it to make it easier to roll, or pound it yourself.
1 8 ounce Package Cream Cheese
1 large sweet onion, sliced
1 tablespoon Brown Sugar
½ teaspoon Salt
½ teaspoon Black Pepper
½ Cup Crumbled Blue Cheese

Sautée onions on medium high heat in skillet until onions are soft and translucent. Turn heat down to medium low and let them caramelize slowly, stirring every 10 minutes or so.
Once the onions have cooked down, add the brown sugar and salt and pepper and let them cook 5 more minutes.
Add warm onions to a bowl with Cream Cheese and Blue Cheese. Stir it all together so that the Cream Cheese melts and mixture is combined.
Spread Cream Cheese mixture onto Flank Steak, leaving a 1 inch border around the entire steak.
Tightly roll the steak, being careful to keep the filling contained.
Cut 3 feet of kitchen twine.
Tie one end of steak tightly so that filling is contained.
Pull twine 3 inches up the steak and then wrap it around and loop it back through itself to create a contained section. Continue this for the length of the steak. Tie the other end off. (see the video above)
Sear all sides of the steak in large cast iron skillet. Place skillet in 350° oven for 20 minutes.
Alternately, you can grill over high heat to sear all sides, then lower heat, or move steak to a spot on the grill and cook for 20-30 minutes depending on desired doneness.
With either technique, cook until instant thermometer reads 128°-130° for medium rare.
Remove steak from heat and let it rest for 10 minutes.
After 10 minutes, remove twine and slice crosswise into 1 inch pinwheels.
Enjoy!

Notes:

For another layer of flavor, add 2 Tablespoons of Balsamic Vinegar to the onions and cook them down before adding the brown sugar.
When you take the temperature of the meat, make sure you place the thermometer in the thickest part of meat. This part takes the longest to cook. The nice thing about flank steak is that the thinner parts will cook to more well done than the thicker interior parts, so there is something for every well done preference!
If you are with a crowd that prefers more well done steak, cook until the interior temperature of the thickest part of steak reads 150-155°F.