Grilled Steak Involtini

This show-stopper uses the same technique as the classic German beef roulade, flattening out a Sirloin Tip Steak with a mallet or bottom of a heavy pan to tenderize. Serve the involtini slices warm, with assorted grilled vegetables and, for added flair, drizzle with a store-bought or homemade balsamic glaze.
Yield 6 Servings Prep. Time 20 min Cooking Time 10 min Total Time 30 min


Here are the following ingredients:

  • 1½ lb (750 g) Beef Sirloin Tip Marinating Steak, about ½ inch (1 cm) thick
  • Salt and fresh ground pepper
  • 4 oz (125 g) soft peppered goat cheese (chèvre) or feta with black pepper, crumbled
  • 2 tsp (10 mL) dried oregano, crumbled
  • 2 cups (500 mL) fresh spinach leaves
  • 12 sun-dried tomato pieces (oil-packed)
  • 2 tbsp (30 mL) balsamic vinegar
  • Olive oil

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Cut steak into about 6 equal rectangular pieces. Pound each steak with a mallet or bottom of a heavy pan to 1/8-inch (3 mm) thickness. Season with salt and pepper.

  2. Divide goat cheese into 6 equal portions. Spoon a dollop onto each steak, within ¼ inch (5 mm) of edge. Sprinkle each with a generous pinch of oregano. Divide spinach and tomatoes into 6 equal portions. For each steak, top with a layer of spinach, tomatoes and then remaining spinach.

  3. 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.

  4. Grill over medium heat in a closed barbecue for about 6 to 10 minutes, turning twice or more, for medium-rare 145°F (63°C) at the least, or 160°F (71°C) for medium, or 170°F (77°C) for well-done.

  5. Transfer to a cutting board and let rest for 5 minutes. Remove string or skewers and cut diagonally into 1-inch (2.5 cm) thick slices.