HERB AND GARLIC ROLLED STEAK MEDALLIONS

HERB AND GARLIC ROLLED STEAK MEDALLIONS 8 thin cut strip loin steaks 6 tbsp Worcestershire sauce 4 cloves minced garlic 4 tbsp chopped rosemary 4 tbsp chopped oregano 4 tbsp chopped chives ½ tsp freshly grated nutmeg, (optional) 6 tbsp melted butter Marinate the steak in the Worcestershire sauce for only 10 to 15 minutes before preparing the rolled steak medallions. Mix together the garlic, rosemary, oregano, chives and nutmeg. 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. 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.