Beef back, cut in the half but the way it stays whole, tenderized, sprinkled oregano and rosemary, salt inside, rolled. Cooked in oven, added mustard and black pepper to meat juices for sauce. Anyone else believes that splitting a huge piece of meat and rolling it is better, because you can get more variety in terms of it being more bloody in the middle and nicely browned on the outer layers?
>>20844669*slurps the juice up from your plate*
>>20844669The technical term you are looking for is butterfly cut
>>20844738no you idiot. ROLLED
>>20845186ok butto cut in half but the way it stays whole do you roll the cut or cut the roll
>>20845186>>20845200A rolled butterfly cut?
>>20845186Try calling it roulade, involtini, braciole, or something like pinwheel or jelly-roll style.
