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Instructions |
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if using sirloin steak pound stek with mallet to 1/8 inch
thickness.(this step not necessary of using rouladen-cut steaks)
Season beef with salt and pepper. Spread goat cheese to within
1/4 inch of each steaks edge; sprinkle with oregano. Place half
of spinich leabes over cheese. Add sun-dried tomatos and cover
with remaining spinich.
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Starting with long edge, roll up each steak like a jelly roll. Tie
tightly in several places with butchers twine. Brush outside of each
beef roll with balsamic vinegar and olive oil- season with salt and
pepper.
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Place beef on greased grill over medium-high heat (400 degrees),
close lid and cook, turning once for approximately 5 minutes per
side (or internal temperature 155 degrees).
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Remove from heat; place seam side down on cutting board and tent
with foil for 5 minutes. Remove string and cut diagonally into 1
inch slices.
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| Serving
Suggestions |
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Serve with new potatoes, grilled vegetables tossed in a balsamic vinaigrette
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Originally Submitted
1/13/2010
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