Herbed Steak Rolls with Goat Cheese and Capers

These are a breeze to prepare, and YUMOLA:
(serves 4)

4 oz. soft goat cheese
2 T. chopped fresh garlic* chives
2 T. chopped fresh parsley
2 T. chopped fresh basil
1 T. capers, drained and rinsed
4 4 oz. boneless sirloin steaks, trimmed of visible fat and pounded to 1/4" thickness
1/4 each sea salt and fresh ground pepper
1 t. EVOO

In a small bowl, combine cheese, chives, parsley, basil and capers. Place steaks on a flat work surface. Spread cheese mixture on 1 side of steak, dividing evenly. Starting from shorter ends of steaks, roll each up like a jelly roll and secure with toothpicks. Season with S&P. In a large skillet, heat oil on medium-high. Add steak rolls and cook, turning  frequently, until browned on all sides, about 3 mins. Cover loosely with foil, and cook for 2-3 more mins. until an instant-read thermometer registers 145. Transfer to a plate and let stand for 3 mins. Serve with MM's horseradish sauce and raw sugar snap peas.

"Search for Joy today as if you were searching for hidden treasure".

And, Have FUN!!

Love,

MM