They are similar to rouladen or bracciole. German and Italian rolled meats that are stuffed.
I started out with 6 pieces of round steak which I ran over with the Jaccard to tenderize. Next i made a mustard-based marinade which the 6 cutlets sat in for a couple hours. While this was happening i made up an Italian parsley, garlic, EVOO, lemon juice, S& P sauce that was added inside each cutlet after marinading, then a bit of feta cheese before rolling up. Once rolled a good amount of Savor's Fine Swine & Bovine was put on, but then each got a wrap of bacon that got dusted with Super Pig. These went on the PK grill with a mix of lump and briquettes and a small piece of hickory. A loaf of take-n-bake was put in as well. When the beef rolls hit an IT of 140F they were pulled. Served with a fine salad and tater tots with Sriracha sauce. Theae turned out very tasty and very tender! Definitely a do again!
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