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INGREDIENTS
| 1½ lb |
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750 g |
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Top Sirloin Grilling Steak or Rouladen-cut Inside Round Marinating Steak |
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Salt & pepper to taste |
| 4 oz |
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115 g |
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peppered goat cheese (e.g. chevre or feta with black pepper) |
| 2 tsp |
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10 mL |
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dried oregano, crumbled |
| 2 cups |
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500 mL |
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fresh spinach leaves |
| 12 |
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12 |
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sun-dried tomato pieces (oil-packed) |
| 2 tbsp |
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30 mL |
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balsamic vinegar |
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Olive oil |
PREPARATION TIME: 20 minutes
COOKING TIME: 10 minutes
DIRECTIONS
If using sirloin steak, with mallet, pound steak to 1/8 inch (0.25 cm) thickness (this step is not necessary if using rouladen-cut steaks). Season beef with salt and pepper. Spread goat cheese to within ¼ inch (0.5 cm) of each steak’s edge; sprinkle with oregano. Place half of the spinach leaves over cheese. Add sun-dried tomatoes and cover completely with remaining spinach. Starting with long edge, roll up each steak like a jelly roll. Tie tightly in several places with butcher’s twine or hold together with skewers (presoak wooden skewers for 1 hour). Brush outside of each beef roll with balsamic vinegar and olive oil; season with salt and pepper.
Place beef on greased grill over medium heat; close lid and cook, turning once, for approximately 3-5 minutes per side (until instant-read thermometer inserted into center of each roll reads 155°F/68°C). Remove from heat; place seam-side-down on cutting board and tent with foil for 5 minutes. Remove string or skewers and cut diagonally into 1-inch (2.5-cm) slices. Serve the involtini with new potatoes and grilled vegetables tossed in a balsamic vinaigrette.
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NUMBER OF SERVINGS: 4 - 6 SERVINGS
NUTRITION INFORMATION PER SERVING
| 248 Calories |
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12 g Fat |
| 30 g Protein |
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4.5 g Carbohydrates |
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An excellent source of Iron (28 % RDI)
and Zinc (58 % RDI)
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