The main course for our father’s day feast was ingenious! And no I’m not tooting my own horn. My handsome hubby had this idea on his own. I just added the basil (which makes this dish
2 boneless beef round steaks
McCormick Montreal Steak Grill seasoning
20 basil leafs
1 cup shredded mozzarella cheese
1 tbsp olive oil
salt and pepper
First thing you need is a couple boneless beef round steaks. They look like giant thinly cut steaks. Cover meat with plastic wrap to avoid splattering then using meat mallet hammer them until tenderized. Grind some of the grill seasoning over top (how ever much you want) followed by 10 basil leafs per steak and finally 1/2 cup mozzarella per steak. Starting at one end begin rolling steak up like a burrito.
Disclaimer: tuck your ends in other wise you’ll lose lot of cheese and moisture out the sides.
Secure with meat string. (notice how we did not secure ends…don’t do that. Remember roll it up like a burrito, tucking the ends in as you go).
Rub olive oil all over outside of steaks then salt and pepper. Bake uncovered in a 400 degree oven for 30 minutes, then turn the heat down to 325 and finish baking another 45 minutes. Slice it up and serve next to some cool cucumber salad , sweet potato fries and whole wheat rolls. (the recipe for the fries is coming soon!)
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