Herb and Garlic Rolled Steak Medallions

• Gluten free

• Meat

  • 8 Strip loin steaks, thin cut

• Produce

  • 4 tbsp Chives
  • 4 cloves Garlic
  • 4 tbsp Oregano
  • 4 tbsp Rosemary

• Condiments

  • 6 tbsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Nutmeg

• Dairy

  • 6 tbsp Butter

Found on rockrecipes.com

Description

Ingredients

• 8 thin cut strip loin steaks
• 6 tbsp Worcestershire sauce
• 4 cloves minced garlic
• 4 tbsp chopped rosemary
• 4tbsp chopped oregano
• 4 tbsp chopped chives
• ½ tsp freshly grated nutmeg (optional)
• 6 tbsp melted butter

Directions

• Marinate the steak in the Worcestershire sauce for only 10 to 15 minutes before preparing the rolled steak medallions.
• Mix together the garlic, rosemary, oregano, chives and nutmeg.
• Season the steaks lightly on both sides with salt and pepper lay them flat on a cutting board and rub the herb and garlic mixture onto the surface of the steaks.
• Starting at the narrowest end roll the steak up tightly. Cut the steak roll into as many medallions as you want, usually 2 or 3 depending on the size of the steak you use.
• Working with 3 or 4 of the medallions at a time, lay them flat on a cutting board in a straight line and push one of the soaked skewers horizontally through the center of the medallions.
• Brush both sides of the medallions with the butter and transfer them to a hot preheated grill. Grill for 2- 4 minutes per side depending on if you want them rare to well done. When cooked, let the medallions rest for 4 or 5 minutes on a serving plate, covered in aluminum foil before serving.