Herb and Garlic Rolled Steak Medallions

Herb and Garlic Rolled Steak Medallions

I've always been a simple steak lover. There's no need to go to extraordinary lengths to please me when it comes to a good cut of steak. Season it with salt and pepper and slap it on a hot grill until it reaches a beautiful medium rare and I'll be quite satisfied. Pure beef taste is fine for me, thank-you. 

Spouse is a bit more particular about her steak. She likes her steak more well done and additional flavors added in marinades and rubs. Often, we make steak two ways in order to satisfy all tastes at the table but on this occasion, after being reminded of this recipe by a similar steak idea, again provided by David Olsen over at A Bachelor and his Grill, we all enjoyed these herb and garlic infused rolled steak medallions, which Spouse always says is her favorite way to enjoy steak.

A couple of things to consider when grilling these steak medallions is that they are cooked on bamboo skewers, so you will want to soak those in water for a half hour or so before grilling or just soak them overnight to save time. The heat from the grill will also travel through the rolled meat more quickly using this method, so they tend to cook faster than a solid piece of meat, so be careful not to overcook them. I like strip loin steaks for this recipe and find that it is better to use larger steaks which will yield more medallions and be easier to roll. An additional benefit to these steak rolls is that you can cut them to different thicknesses to accommodate different steak grilling preferences. For those who like well done, they can be cut thinner and those for the medium rare folks can be cut thicker which means they can all  be cooked to the perfect level to suit all tastes in the same cooking time; a valuable benefit indeed, especially when serving guests, so that nobody is left waiting or letting their steak get cold.

I do brush these with butter before putting them on the grill because I like the way that temporary flame-up adds an extra char to the meat but this step is, of course, optional. Thinner cuts of meat are best for this recipe so cut your steaks in half or get your butcher to cut them thinner for you, about 1/3 to 1/2 an inch is good.

The herbs can also be varied to suit your taste. Almost any combination will work well but we always tend to start with rosemary as a base.

For more outstanding grilling ideas, check out our Pinterest Board, Great Grilling by Rock Recipes.

Serves 4-6

8 large thin cut striploin steaks

6 tbsp Worcestershire sauce

Marinate the steak in the Worcestershire sauce for only 10 to 15 minutes before preparing the rolled steak medallions.

Mix together:

4 cloves minced garlic

4 tbsp chopped rosemary

4tbsp chopped oregano

4 tbsp chopped chives

1/2 tsp freshly grated nutmeg (optional)

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.

6 tbsp melted butter

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.