1-2 lb. round steak
Fresh spinach
4 oz. sliced mushrooms
8 oz. grated Mozzarella cheese

Lay out the round steak and season with ground black pepper. Wash and pat dry the spinach leaves. Place spinach leaves on top of the steak in two layers. Add the mushrooms to the top of the spinach and then evenly distribute the cheese on top of the mushrooms. Beginning on a long side of the round steak, carefully roll up the steak tucking in any filling that may fall out as you go.

Tie the roll securely with string in 4 or 5 pieces, making sure that the ends of the steak are tied only about 1/2 inch from the end. Wrap the steak in heavy duty foil and roast in the barbeque to desired doneness. Serves 6.