Steak Roulade

I did this tonight,

With a large outside round steak.

Using kitchen scissors

Trim all fat off you meat.

Now depending on the thickness 

Of your steak...

Using scissors or a very sharp knife,

Butterfly cut the meat.

This just means that you cut

The steak ALMOST completely in half.

Leave one edge well attached

And lay open on the counter.

OR use fast fry steak.

If it is a cheap cut,

Take a moment to tenderize

With a meat hammer

Or stab with a fork.

If you are a bit

Less than agile with your hands

Or are worried about the next step

- lay each steak on saran wrap

At this point.

Lay spinach all over the top

Now cover the spinach with your choice

Of high temp melting cheese.

I like gouda, Swiss or provolone.

Now you have to decide -

If you like well done meat

Roll like a cinnamon bun

Lengthways with less layers.

If you like pink centers on your meat

Roll like a cinnamon bun

With many layers.

If you are using saran wrap

Tightly bind the meat around your meat roll

And freeze until semi solid

Then unwrap...

Now tie with baking twine

From one end to the other.

Place in baking dish 

With a small amount of water.

Sprinkle with black pepper.

Broil in your oven

For about 30 minutes.

The reason you want 

High temperature melting cheese

Is you want it to stay

In the meat not on the baking dish.

Pull out and let rest for 5 minutes

Before cutting the twine and serving.

I served it with air fried shrimp

And broccoli cheese rice.

"Bon Appetit!"