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1
Prepare a hot fire (475 to 500F) in a wood-fired oven or grill.
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2
Butterfly the steak by slicing through it horizontally (with the grain), cutting almost through, leaving halves attached by 1/2 inch.
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3
Open and flatten the cut meat and lightly season with salt and pepper.
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4
Pound the steak to create a fairly even thickness.
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5
Set aside.
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6
To make the gremolata stuffing, combine all the ingredients in a bowl.
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7
Set aside, reserving 3 tablespoons for garnish.
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8
Cut the roasted red peppers into 4 large slabs.
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9
Lay the spinach leaves over the opened steak.
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10
Line with cheese slices, then the red pepper slabs.
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11
Sprinkle with the gremolata stuffing.
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12
Roll up the steak tightly lengthwise.
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13
Tie the rolled steak with kitchen string about every 3 inches.
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14
Brush with olive oil and season lightly with salt and pepper.
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15
Place the meat on a grate in the oven or on the grill and turn to brown on all sides, about 10 minutes.
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16
Move off direct heat and continue cooking for 20 to 25 minutes, or until an instant-read thermometer inserted in the center registers 120 to 130F.
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17
Transfer to a carving board, tent loosely with aluminum foil, and let rest for 10 minutes, or until an instant-read thermometer inserted in the center registers 130 to 135F.
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18
Cut into 1/2-inch-thick rounds, sprinkle with the reserved gremolata, and serve with the wine sauce.
