1 steak (265 g) – Sirloin, trimmed, cut in half and butterflied
1/3 ea (70 g) – Red Pepper, julienne and grilled
4 spears (40 g) – Asparagus, trimmed and grilled
2 tsp (8 g) – Dijon Mustard
2 slices (20 g) - Prosciutto
2 slices (20 g) – Camembert Cheese
To taste - Kosher Salt
To taste – Black Pepper, ground
Balsamic Reduction:
½ Cup (120 g) – Balsamic Vinegar
1 Tbsp (13 g) – Brown Sugar
Method
Lay out butterflied steaks and, if necessary, pound out to even thickness into a rectangular shape.
Season 1 side of steak with salt and pepper.
Brush the same side with half of the Dijon mustard.
Lay 1 slice of prosciutto on top of Dijon mustard the length of the steak.
Place one slice of camembert, and 2-3 pieces of both grilled red pepper and grilled asparagus on top of camembert near bottom of roll (short side). Gently roll the steak over, and tightly roll upwards.
Using butcher’s twine, tie roulades in 2-3 locations to secure tightly.
Lightly season all sides of roulade with salt and pepper. Repeat with second steak.
Grilled at 450F on a lightly greased grill for about 12-14 minutes, turning occasionally to ensure even cooking.
Rest for about 10 minutes before serving.
While roulades are resting, whisk together vinegar and brown sugar in a shallow non-stick pan over medium heat.
Bring mixture to a simmer and continue whisking until mixture reduces by about half, careful not to burn.
Transfer hot reduction to a heat proof container to cool. Reduction will thicken as it cools.
To assemble, remove butcher’s twine from roulade, slice into medallions and drizzle balsamic reduction over top.
45 minutes
