1 flank steak 1 cup polenta 3 cups water 1/2 teaspoon salt 1 small onion, diced 2 garlic cloves, minced 4 slices gf bacon, diced 1/2 cup sun-dried tomatoes, diced 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 2 Tablespoons Italian parsley, chopped 1 Tablespoon peanut oil Salt and freshly ground black pepper
Preheat oven to 450°F.
Bring water and 1/2 teaspoon of salt to a boil in a medium saucepan. Add polenta, stirring until mixed thoroughly. Reduce heat and simmer for about 10 minutes, stirring frequently. Polenta is done when very thick.
Meanwhile, cook bacon in a medium skillet over medium heat until bacon is browned. Remove bacon from pan and set aside.
Add onions and garlic to skillet and sauté until tender, about 3-5 minutes. Add sun-dried tomatoes and bacon to onion mixture and cook for 2 minutes. Transfer mixture to a large bowl.
Add polenta to bowl and stir until blended with sun-dried tomato mixture. Add basil, thyme and Italian parsley. Stir until thoroughly combined. Adjust seasonings to taste with salt and freshly ground black pepper.
Cut flank steak in half lengthwise. Lay two pieces flat on a cutting board. Spread polenta mixture evenly over each flank steak piece. Carefully roll up steaks and secure with 2 or 3 pieces of kitchen twine. You should end up with 2 logs. Season outside of flank steak rolls with salt and freshly ground black pepper.
Heat peanut oil in a large, oven-safe pan over medium-high heat. Brown flank steak rolls on all sides. Cover pan and roast in oven for 20 minutes or until done. Remove flank steak rolls from pan and tent with foil; let rest for 5-10 minutes.