Serves 4.

Note: It might seem odd to call for white wine in a beef dish, but its subtle flavor works well with the goat cheese and olives. If you choose red wine, pick one that won't overpower the flavors within the beef rolls. If you don't want to use wine, substitute reduced-sodium beef broth. From "Robin Takes 5," by Robin Miller.

• 4 lean steaks (about 5 oz. each), pounded until 1/4-inch thick

• 4 tbsp. herbed goat cheese

• 1/4 c. finely chopped kalamata olives

• Salt and freshly ground black pepper

• 4 tsp. Italian seasoning blend (preferably salt-free)

• 1 tbsp. olive oil

• 1/2 c. dry white or red wine (see Note)


Place the steaks (already pounded) on a work surface. Spread cheese all over steaks, right up to the edges. Top the cheese with the chopped olives.

Starting from the shorter side, tightly roll up the beef and secure with wooden picks (push the picks in far enough so you will be able to sear all sides). Season the beef rolls all over with salt, freshly ground black pepper and the Italian seasoning.

Heat the oil in large skillet over medium-high heat. Add the beef rolls and cook for 3 minutes, until browned on all sides, turning frequently.

Add the wine and bring to a simmer. Continue to simmer for 3 more minutes, until beef is cooked through.