2 tbsp panko breadcrumbs
1 egg yolk
1 garlic clove minced {about 1 teaspoon}
1/2 teaspoon dried Italian Seasoning
1/4 teaspoon ground black pepper
1/4 teaspoon kosher salt.
1 1/2 cup Manchego cheese shredded (or shredded provolone, cheddar, your choice)
1 roasted red pepper diced {I used peppers canned in water}
2 tablespoon extra virgin coconut oil
Butcher twine
Preheat oven to 425F. Lay steak out on cutting board and cover with wax paper, using a meat mallet or heavy pan, pound to thickness of about 1/2”. Sprinkle steak with pinch of salt and pepper {not listed in ingredients}. Sprinkle cheese over steak leaving 1” border, top with red pepper. In a small bowl stir together egg yolk, panko, Italian seasoning, garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Using your hands break up and spread egg and panko mix over cheese and peppers. Starting at the shorter end of the steak start rolling steak up slowly, making sure your ingredients stay tucked in as you roll. Once you have your steak rolled up use cooking twine to tie up your steak to keep it rolled up. I used three strings on my steak. Your string should be snug enough to slightly compress your steak, but not cutting into the meat. Place 1 tablespoon of coconut oil on a baking sheet and place in your preheat oven for one minute. This is to melt the coconut oil, remove and place your steak on hot sheet. Place the remaining 1 tablespoon of coconut oil on top of steak and rub to coat top. Sprinkle with a pinch more of salt and pepper. Bake in the oven for 35 minutes, then set oven. Remove from oven and let steak rest for at least 15 minutes before trimming. Cut string and throw away. Slice steak into 1” pieces and serve.