4 tablespoons rosemary, stemmed and coarsely chopped
4 cloves garlic
2 cups loosely packed Italian parsley leaves, divided
1 1/2 cups large, shaved pieces of Parmigiano-Reggiano Cheese
Kitchen twine, cut into six 10” pieces.
Get all of your prep work done. Zest the lemon and slice in half. Stem and chop the rosemary. Shave the cheese with a vegetable peeler. Chop the parsley.
Place the steaks on a large cutting board and if necessary pound them out to make them an even thickness, about ½ inch thick.
Drizzle the meat with some olive oil then season both sides of steak with salt and pepper.
Sprinkle each steak with the zest of each lemon. Then sprinkle on the rosemary and grate the garlic right over the steak.
Then place the parsley on top of that then finally scatter on the cheese.
Here is where it gets a little tricky. Slowly roll the steaks into large wheels.
Take your kitchen twine and tie the center of each steak, make sure it’s tight.
Then about 1 inch from each edge, tie the twine.
Slice each steak evenly, spacing your cuts between the strings to form 6 wheels.
Make sure steaks are at room temperature before you put them on a hot grill.
Brush grill with oil and grill the meat about 4 minutes a side for medium rare.
When you have about 3 more minutes to grill your steaks, grill lemons halves, cut side down.. Grill lemon halves cut-side down for 2-3 minutes to caramelize.
When steaks are done, remove from grill, let rest a few minutes, squeeze grilled lemon juice over steaks.