Saute the onion in olive oil until translucent add the tomato, chilli, and
thyme and saute a couple minutes more.
Mix the cheese and bread crumbs with the sauted mixture.
Lay the steak flat and place the stuffing in a line down the long axis of
the steak. Roll the steak around the stuffing (it should look like a large
sausage), and tie every two inches with butchers twine.
Brown the rolled steak in a frying pan with olive oil for just a few
minutes, then bake at 450 for 25 minutes.
Scrape any residue from the baking dish into the frying pan and deglase
with white wine.
Slice the roll into two inch medallions and top with the strained wine
sauce.
