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RECIPE:
4 VERY THIN SLICED STEAKS
1-LB FRESH SHRIMP PEELED & DEVEINED
1 CUP SHREDDED ROMANO CHEESE
1/2 CUP CHOPPED BASIL
1/3 CUP SHREDDED PROVOLONE CHEESE
1/2 CUP CHOPPED ITALIAN FLAT LEAF PARSLEY
5 CLOVES MINCED GARLIC
SALT & PEPPER TO TASTE
1/4 CUP EXTRA VIRGIN OLIVE OIL
3/4 LB FRESH MOZZARELLA CHEESE AND SLICE INTO STRIPS
PREP:
MIX ALL INGREDIENTS IN BOWL AND STIR
MAKE SURE SHRIMP IS DRAINED AND PADDED DRY
TAKE ONE STEAK AT A TIME AND COVER WITH PARCHMENT PAPER WITH MEAT MALLOT POUND STEAKS TILL 1/4″ THICK
SEASON WITH SALT & PEPPER
PROCEED TO SPOON INGREDIENTS ON STEAK AND PRESS FIRMY DOWN ONTO STEAK
PUT 4 -5 STRIPS FRESH MOZZARELLA CHEESE ACROSS STEAK
SPRINKLE ROMANO CHEESE OVER STEAK
ROLL STEAK UP AND TIE WITH BUTCHERS TWINE ALL SIDES
BROWN ALL SIDES IN CAST IRON SKILLET WITH A LITTLE OLIVE OIL
BAKE IN CONVECTION FOR 23-25 MIN
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IF YOU RATHER COOK IN SAUCE:
AFTER BROWNING PUT THEM IN SAUCE TO COOK
ENJOY!!
(GEAR I FISH WITH)
SHIMANO REEL:
DIAWA REEL :
ABU GARCIA REEL :
PENN REEL :
SHIMANO RODS:
TSUNAMI RODS:
PENN RODS:
TOADFISH RODS –
HOOKS :
GAMAKATSU HOOKS :
SHIMANO POWER PRO :
FLOUROCARBON LINE :
CAMERA GEAR (WHAT I FILM WITH)
GOPRO HERO 3 BLACK –
GOPRO HERO 7 BLACK –
NIKON D5600 HERE :
RODELINK WIRELESS MIC HERE :
INTELLYTECH LIGHT PANEL HERE :
MANFROTTO TRIPOD HERE :
MATTHEWS STANDS HERE :
SANDISK EXTREME PRO SD 64 GIG HERE :
IFOOTAGE MONOPOD A150S –
EDUTIDGE MIC –
CHARLES HAS 25+ YEARS EXPERIENCE IN THE WORLD OF FISHING AND HUNTING. HE HAS FISHED FROM MONTAUK POINT. NY TO ALASKA, TO THE WATERS OF TENNESSEE AND DOWN INTO FLORIDA.
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