Basil Stuffed Round Steak
Serves 6
Ingredients:
Approximately 1.5 lbs round steak
1 cup seeded roma tomatos (3-4)
1/4 cup parmesean regianno (strong flavor)
1/4 cup basil
2 large cloves garlic
1/4 c olives
salt
pepper
olive oil
- If you do not have a tenderized round steak, cut your round steak in half (thickness wise) making it 1/2 inch thick. Then tenderize the meat with a meat tenderizer, pounding it to 1/8-1/4 of an inch thick.
- Liberally salt the steak on both side, as this chemically tenderizes, use more than you think you should. Let the steaks rest for 30 minutes while the salt brines the meat.
- Cut the romas in half and seed them, removing as much mositure from the tomatoes as you can. Peel the garlic, and make a paste out of all the items (excluding the salt, pepper, olive oil and steak) in a cuisenart.
- Pepper the steaks to your taste and then apply a liberal amount of the paste to one side of the steak.
- Roll the steaks and tie them loosely so that the filling stays inside.
- Brush on Olive Oil onto the outside of the steak to prevent the string from burning.
- Cook the Steaks on Medium - Meduim/Low on a grill turning every 20 minutes, and brushing on oilve oil, so the beef stays moist.
- Cook to an internal temperature of 135 for medium rare, 145 for medium, and 165 for well done.
- As it is always best to cook your beef well done, you may decide to skip this recipe, as a well done round steak should be cooked in a liquid. A round steak should be cooked to medium rare in order for the best chance of a tender steak.