Italian Stuffed Steak with Salt Butter

Italian stuffed steak 🥩🧀🧄

2 tbsp room temp donia farms sea salted butter
2 large cloves garlic minced
1 slice of onion minced
6 slices prosciutto or speck
3 pieces of beef roula den
Garlic powder
Pepper
Kosher salt
Dried thyme
Dried basil
2 handfuls fresh spinach
Grated sharp white cheddar cheese (i.e. trader joes unexpected cheddar or kerry gold usa reserve cheddar)
Balsamic reduction (optional)

Mix the butter in a small bowl with the garlic and onion and set aside. Lay out your roulade flat and spread the butter mixture across each evenly. On top of the butter layer two pieces of prosciutto out on each roulading. Then season them with garlic powder, pepper, salt, basil, and thyme. Place a decent amount of spinach on each leaving a bit of room on the end for when you got to roll the roulades up. Place grated cheese on top of each also leaving room at the end for rolling. Roll closed as tight as possible. Place a toothpick through the end flap to keep closed or tie with butchers twine. Grill for 10-15 minutes.

If you would like top with balsamic reduction.

Make Also: Easy Peanut Butter and Jelly Smoothie