I totally copied this from a Facebook post that used a flank steak.

Step 1. Slice a backstrap thin and roll it as you go. The idea is to end up with a wide, flat piece of meat. Think of it as unwinding a cinnamon roll. Season each side of the flat piece of meat with whatever you want, salt, pepper, etc.


Step 2. Saute some onions, green peppers, mushrooms, and anything else you may want in there. Later my wife and I agreed a few jalapeños would be good.


Step 3. Put sauteed mixture on the flat piece of backstrap that you sliced and add slices of provolone cheese.


Step 4. Add leaf spinach on top of cheese.


Step 5. Roll the sliced backstrap up and secure with toothpicks.


Step 6. Slice the roll into pieces about 1" thick.


Step 7. Brown each side in a hot skillet. About 1 minute on each side.


Step 8. Bake in a 350 oven for about 10 minutes.


Enjoy. It's not hard, just several steps to getting it completed. I wanted to do this recipe on the BGE but opted to stay inside due to the sheet of ice still covering the patio.

Those look very good!

Dude! That looks awesome. A good way to take some really lean meat and make it better.

I do something similar with a pork shoulder. Fillet it out as you roll it, add herbs and spices to the flat fillet, roll it back up, tie it up with butchers twine, and then bake the whole thing in the oven and then slice and serve.

That looks good.

I'm trying to picture, in my head, how you got a backstrap cut that way, and I just can't figure it out.

outstanding presentation, looks great man! I believe the Buffalo Trace fill line is dropping in each pic.

Nice..

That's interesting, gonna have to give that a try. i'm thinking maybe not sliced, and grilling the whole thing.

Just for you Gomer.

I love the pictorial instructions!!

Looks very good!

another way is if you have a jerky cutting board you can lay your chunk on there and slice it and roll it till all the way done...thats how i do mine...

Great instructions. Took me a couple of attempts before I got the hang of it. Use a SHARP knife.