8 slices steak sandwich, about 60 g (2 ¼ oz) each
15 ml (1 tbsp.) olive oil
1 container (142 g) baby spinach
Salt and pepper to taste
8 slices smoked ham
200 g (about ½ lb) Bergeron Classique Cumin cheese cut into eight sticks
45 ml (3 tbsp.) olive oil
45 ml (3 tbsp.) soy sauce
30 ml (2 tbsp.) balsamic vinegar
15 ml (1 tbsp.) chopped garlic
5 ml (1 tsp.) paprika
2.5 ml (½ tsp.) ground coriander
2.5 ml (½ tsp.) cumin
Pepper to taste
In a sealed bag, combine marinade ingredients (olive oil, soy sauce, balsamic vinegar, chopped garlic, paprika, ground coriander, cumin, pepper). Add steak slices and stir. Remove air from the bag and seal. Let marinate for 30 minutes to 8 hours in the fridge.
When ready to cook, preheat the grill, setting the burners to medium (about 220 °C – 425 °F).
Drain the steaks and reserve marinade.
In a skillet, heat oil over medium heat. Cook spinach for 2 to 3 minutes. Season with salt and pepper. Remove from heat and let cool.
Place a slice of ham on each steak. Add a little spinach and a cheese stick at the bottom of each slice. Roll them up and secure them with toothpicks.
Place the rolls on a hot, oiled grill. Close the barbecue lid and cook for 8 to 10 minutes, turning the rolls and brushing them with the reserved marinade from time to time.
- 475 calories