• 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.