Using a sharp knife, butterfly the steak. Cut horizontally through the center, then stopping before you get to the other side. Then, open up the steak like a book and lay it flat.

On top of the steak, lay out basil leaves, then sun dried tomatoes, then slices of mozzarella. If you’re using grated parmesan, sprinkle some at this point.

Next, roll up the steak so it’s the shape of a log. Using the kitchen twine/string, tie the steak in segments. I separated the one in this post into 6 segments, but this might be different for you depending on the size of the steak you’re using.

Next, using a sharp knife, cut the steak log between the tied parts, so you have little steak rolls. Make sure to leave the twine on these pieces so they hold their shape.