Here are the following ingredients:
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Follow these cooking methods/directions:
Cut steak into about 6 equal rectangular pieces. Pound each steak with a mallet or bottom of a heavy pan to 1/8-inch (3 mm) thickness. Season with salt and pepper.
Divide goat cheese into 6 equal portions. Spoon a dollop onto each steak, within ¼ inch (5 mm) of edge. Sprinkle each with a generous pinch of oregano. Divide spinach and tomatoes into 6 equal portions. For each steak, top with a layer of spinach, tomatoes and then remaining spinach.
Starting with long edge, roll up each steak like a jelly roll. Tie tightly in several places with butcher’s twine or hold together with skewers (presoak wooden skewers for 1 hour). Brush outside of each beef roll with balsamic vinegar and olive oil; season with salt and pepper.
Grill over medium heat in a closed barbecue for about 6 to 10 minutes, turning twice or more, for medium-rare 145°F (63°C) at the least, or 160°F (71°C) for medium, or 170°F (77°C) for well-done.
Transfer to a cutting board and let rest for 5 minutes. Remove string or skewers and cut diagonally into 1-inch (2.5 cm) thick slices.