Braciole

Place the meat on the counter and pound it out a bit to tenderize and flatten.

Add salt and pepper to taste.

Place the pine nuts in a small frying pan and toast them over low heat until golden brown. Allow to cool and place in a small bowl with the mint, parsley, garlic, cheese, lemon juice and 1 tablespoon of the oil. Stir together and rub on the meat.

Roll the steak up tightly across the grain of the meat like a jelly roll. Tie the roll together with string to secure.

Season the outside with salt and pepper to taste.