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

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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.

How to Cook It

Grilling

Cuts Used in This Recipe

Sirloin Tip

Grilled Steak Involtini

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Sirloin Tip Marinating Steak

Sirloin Tip Steak (Cap Removed)

Sirloin Tip Marinating Medallion

Bottom Sirloin Ball Tip Marinating Steak