Steak Kabobs with Romano Cheese

This recipe takes a bit of preparation, but it turns inexpensive steak kabobs into delightful company meat that is perfect for grilling on a fall evening or broiling on the stove. Serve nestled in a bed of pilaf or with a side of vegetables.

(Egg Free, Nut Free)

Steak Kabobs with Romano Cheese

(Egg Free, Nut Free)

This recipe takes a bit of preparation, but it turns an inexpensive cut into a delightful company meat that is perfect for grilling on a fall evening or broiling on the stove. Serve nestled in a bed of pilaf or with a side of vegetables.

1 lb <a href="http://www.alderspring.com/store/product1316.html">Alderspring organic grass fed beef Top Round London Broil steak</a>

Marinade:

1 cup soy sauce
¼ cup sherry or red wine
2 cloves garlic; crushed
2 teaspoons sugar

Filling:

4 cloves garlic (crushed or minced very fine)
½ teaspoon salt
3 fresh basil leaves (chopped)
2 sprigs fresh Italian parsley
2 sprigs fresh cilantro
Freshly coarse-ground black pepper
¼ cup grated Romano cheese

Pound the steak with a meat mallet to tenderize.
Marinate overnight.
Remove from marinade (discard marinade) and let drain.
Pat lightly with a paper towel.
Sprinkle both sides lightly with black pepper.
Sprinkle the meat with the Romano cheese.
Mash the garlic, salt and basil, cilantro and parsley together into a paste.
Spread evenly on the steak.
Roll the steak into a tight jelly roll form and slice into ¾ inch thick rolls.
Thread through skewers. Grill or broil 15 – 20 minutes or until done.
Turn once half-way through cooking.