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1
Sprinkle 1 tablespoon of salt over steaks and let sit for 30 minutes to 1 hour.
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2
Meanwhile, remove stems from tomatoes and score X's in the ends opposite the original stems. Place tomatoes in a pot of boiling water for 2-3 minutes. Remove and peel skin off of tomatoes.
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3
Add tomatoes, garlic, pepper, cucumber, olive oil, salt, and water to a blender. Pulse until all are incorporated then blend on high for 30-45 seconds. Add bread crumbs then blend for 15 seconds more.
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4
Slice remaining tomatoes and pepper
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5
Pat-dry the steaks. Using a meat mallet, pound the steaks to a width of 1/3 of an inch.
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6
Rub about 3 tablespoons gazpacho over each steak.
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7
Spread tomato slices and pepper among the flank steaks. Starting at a small end of the steak, roll into a pinwheel, careful not to lose any of the tomato or pepper inside. Use toothpicks to keep rolled. Place in a dish with sides atleast 2 inches tall. Repeat with the other flank steak. Pour remaining gazpacho over steaks and let marinate in refrigerator no less than 1 hour, turning at least once.
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8
When ready to cook, preheat oven to 400 degrees(F) . heat oil in a grill pan and sear meat on all sides. Once browned, move to oven and let cook for 15-20 minutes more in a casserole dish or roasting pan with marinade, basting with marinade every 5 minutes or so.
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9
Also, this can be done over a grill set up for indirect grilling. Sear over direct heat, then move to the cold side of the grill. Grill covered for 15-20 minutes.
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10
Take out of oven/grill and tent with foil until ready to carve and serve.
