Saute the onion in olive oil until translucent add the tomato,
chiles, 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 2" with butchers twine.
Brown the rolled steak in a frying pan with olive oil for just a
few minutes, then bake at 450°F for 25 minutes.
Scrape any residue from the baking dish into the frying pan and
deglaze with white wine.
Slice the roll into two inch medallions and top with the strained
wine sauce.
