1/2 pound top round steak, 1/4 inch thick
4 cloves garlic, crushed
1/2 teaspoon salt
3 fresh basil leaves, chopped
3 sprigs fresh Italian parsley
Freshly ground black pepper
Grated Romano cheese

Pound the steak with a meat mallet to tenderize. Sprinkle both sides lightly with black pepper. Sprinkle the meat with enough of the Romano cheese to make a thin layer (3 to 4 tablespoons). Finely mince the garlic. Mash the garlic, salt and basil together into a paste. Spread evenly on the steak. Roll the steak into a tight jellyroll form and slice into 3/4 inch thick rolls. Thread through skewers. Grill or broil 15 to 20 minutes or until done. Turn while cooking.