1 large sweet onion, Vidalia or red work well, sliced or diced
2 cloves garlic, minced
Enough butter or olive oil to cook the onion without burning – start with 1 tablespoon and add if needed
2-3 tablespoons honey or coconut sugar – to taste
¼ cup balsamic vinegar
½ teaspoon thyme or lemon thyme
¼ teaspoon salt
Pinch of black pepper
Instructions
Preheat oven to 400 degrees.
Pound out the steaks by placing between two pieces of parchment paper and use a meat mallet to pound to desired thickness about ¼".
Rub the minced garlic on both sides of the steaks and sprinkle with salt and pepper.
On one side of each steak, layer the onions (recipe below - make these in advance), provolone, blue cheese and spinach.
Roll up the steaks and secure with kitchen twine.
Heat an oven proof pan (like cast iron) to hot with a small amount of butter of olive oil.
Sear the steaks on all side just a few minutes each finishing with the seam side up.
Place the pan into the oven and bake about 20-25 minutes until the internal temperature of the steak rolls reads 135 degrees for medium rare, 140 for medium or 145 for medium well.
Remove from oven and let rest 5-10 minutes before slicing and serving.
CARAMELIZED BALSAMIC ONIONS:
In a saucepan, cook the onion and garlic in butter or olive oil on medium low heat until translucent.
Add remaining ingredients and continue to simmer until sauce becomes a syrup consistency about 30 minutes.
Remove from heat, use right away or let cool and store in the fridge until ready to use.