For the marinade, combine all ingrediants in a blender, and process until smooth.
With a knife, score the flank steak in a diamond patteron on both sides. Place the steak in a heavy-duty locking plastic bag with the marinade and seal the bag well. Refrigerate the steak for at least 1 hour, turning the bag occasionally.
For the filling, squeeze the roasted garlic from the skins into a bowl. Add the remaining filling ingredients and mix well.
Prepare a medium-hot barbecue fire or heat the broiler.
When ready to cook, remove the steak from the marinade and pat dry with paper towels. Place the steak flat on a work surface. Spread the filling evenly over the steak.
Starting from the long edge of the steak, roll the steak tightly, jelly-roll fashion. With a knife, cut the steak into 6 equal pieces and secure each piece with a skewer.
Grill or broil the steak pieces for about 3 to 4 minutes per side, or until the steak is the desired doneness.
Garnish servings with chopped garlic, rosemary sprigs and red pepper strips.
1*To roast garlic, cut off about 1/4 inch from the top of the garlic bulbs. Place the garlic bulbs on a sheet of aluminum foil and drizzle with olive oil. Sprinkle lightly with salt and freshly ground black pepper and wrap with the foil. Bake in a 350 degree oven for about 30 minutes, until the garlic pulp is soft.