Preheat the oven to 400°F.

Place the flank steak on a cutting board. Using a meat mallet, pound the meat evenly to about a ¼ inch thickness. Cut the flank steak done the middle lengthwise to create two long strips.

In a mini food processor, add the sun-dried tomatoes, garlic, lemon zest, basil, thyme, oregano, and a pinch of red pepper flakes. Blend until smooth. Lightly sprinkle the meat with salt and pepper. Smear the goat cheese evenly across one-side of each piece of flank steak. Then, spoon the sun-dried tomato mixture over the top and spread evenly across. Roll the flank steak up tightly lengthwise (so each piece will be fat and about four inches wide) and, using cooking string, tie the flank steaks at each end of the roll, with about 2 inches between the rope and the end.

Heat a seasoned cast iron pan over medium heat. When hot, add the steak and brown on all sides ~ about 2 minutes per side (about 8 minutes total). Transfer the pan to the oven and let cook an additional 15 to 18 minutes (I cooked mine 15 minutes for medium-rare ~ about 130°F. Cook longer for medium, aiming at 145°F when a thermometer is inserted into the inner roll of meat.)

While the steak is cooking, make the chimichurri sauce. Reusing the mini food processor, add the sun-dried tomatoes, garlic, parsley, and oregano. Process until smooth. Add the lemon juice and zest, red wine vinegar, chicken broth, and olive oil. Pulse until blended. Season to taste with salt and pepper.

Remove the flank steak from the oven and let rest for about 5 minutes. Cut into about 2 inch pieces, or evenly divide. Serve with the chimichurri sauce. Goes great with a spinach salad, flatbread, and tzatziki sauce!