Involtini of Beef Sirloin Steak

Pound: Sirloin Steak with a mallet or back of a heavy pan to 1/8 inch (0.25 cm) thickness (this step is not necessary if using rouladen-cut steaks). Season with salt and pepper.

Spread: goat cheese to within 1/4 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.

Cook: on greased grill over medium heat in closed barbecue, turning once, for approximately 3 to 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) thick slices. Serve the involtini slices warm, with assorted grilled vegetables tossed in a balsamic vinaigrette.