Begin by heating one tablespoon of olive oil in a large skillet. Sauté the spinach until fully wilted and darkened in color – about 5-8 minutes. Remove the spinach from the skillet.

Add another tablespoon of olive oil to the skillet and sauté the sliced shallot until it is browned and crispy on the ends – about 8-10 minutes. Remove the shallots from the skillet and set aside with the spinach to cool.

Season both sides of each flank steak with salt and pepper. Cover the bison flank steak with plastic wrap and pound to an even ¼-inch thickness. Spread one tablespoon of Gournay cheese across each steak from one side to the other.

Add the sautéed spinach, shallots, sun-dried tomatoes, and walnuts to the top of the Gournay cheese. Gently but tightly roll the steak around the filling to create a spiral in the center.

Use toothpicks in a crisscross pattern to secure the rolled-up steak every 2 inches, so that there is room to slice between sets of toothpicks to create individual portions.

Chill until the cheese has firmed back up – about 30 minutes to an hour or overnight.

Heat the remaining olive oil in the skillet over medium-high heat. There should be about a ¼-inch of oil in the skillet.

Sear the rolled steaks for 4-8 minutes per side. Gently flip the rolls on the sides to sear the sides and edges, 1-2 minutes per side.

Remove the bison pinwheels from the skillet and let them rest for at least 5-10 minutes before removing the toothpicks. Serve right away and enjoy!