Lay the steak flat and make some shallow cuts across the grain, and pound flat between two sheets of plastic wrap.
Season with salt and pepper. Spread 2/3 container of Boursin cheese. Top with spinach and sun dried tomatoes. Roll tightly and wrap with plastic wrap. This dish may be cooked immediately, or stored in refrigerator for 12-15 hours until ready to grill.
Tie with butchers twine every 1"-1 1/2" apart. Place soaked skewers in the meat next to the twine. Cut on either side of the skewer and butcher's twine.
Oil the grill and bring to high heat. Drop to medium. Grill each side 4 - 5 minutes for a medium doneness, longer if you want them more done.
Remove twine and skewers before serving.