Trim all fat from steak. Cut steak into 4 rectangular pieces. Place each piece between 2 sheets of wax paper and flatten with a mallet or iron frying pan. Try to form rectangles that are 4 x 3 inches (10 x 7.5 cm). Season to taste with pepper.
Spread steak pieces with cheese and top with basil. Roll up each piece and secure with toothpicks or butcher's string.
Heat oil and butter in a frying pan over medium-high heat and cook sirloin rolls for about 15 minutes, turning often to brown on all sides.
Serve 2 rolls per person.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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