Crock-Pot Sausage-Stuffed Flank Steak

In a small bowl, combine cherries and 1/4 cup wine; let stand 10 minutes. Meanwhile, cut steak into four serving-size pieces; flatten to 1/4-in. thickness. Sprinkle both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.

In a large skillet, saute onion in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl; stir in bread crumbs, olives, cheese, basil, cherry mixture and remaining salt and pepper. Crumble sausage over mixture and mix well.

Spread 1/2 cup sausage mixture over each steak piece. Roll up jelly-roll style, starting with a long side; tie with kitchen string.

In the same skillet, brown meat in remaining oil on all sides. Transfer to a greased 3-quart slow cooker. Top with marinara sauce and remaining wine. Cook and cook on low for 6-8 hours or until beef is tender. Serve with pasta.