1 sirloin steak, well-trimmed, cut in half and butterflied, about ½ lb. (250 g)
Salt and freshly ground pepper
1 red pepper, seeded and cut into thin strips, grilled
4 asparagus spears, trimmed, grilled
2 tsp (10 mL) Dijon mustard
2 slices Proscuitto about 1 0z (28 g)
2 slices camembert cheese about 1 oz (28 g)
Salt and freshly ground pepper to taste
Balsamic Reduction:
½ cup (125 mL) balsamic vinegar
1 Tbsp (15 mL) 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.
Preheat barbecue on high; reduce heat to medium. Grill roulades on lightly oiled grill grate for about 12-14 minutes, turning occasionally to ensure even cooking.
Rest for about 10 minutes before serving.
While roulades are resting. In shallow non-stick pan over medium heat whisk together vinegar and brown sugar.
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 place on plate.
1 hour 30 minutes + marinating time
