2 - 8oz. Buffalo Sirloin Steaks, about 1/2 inch thick 1/3 cup A.1. Steak Sauce 1/2 teaspoon coarsely ground black pepper 1/4 teaspoon ground red pepper 1/4 teaspoon ground white pepper 1. Pound steak to 1/4-inch thickness. Spread 2 tablespoons steak sauce over meat. Sprinkle peppers evenly over steak sauce. 2. Roll up steak from short edge; cut crosswise into 8 coiled slices. On each of 4 skewers, thread 2 steak rolls through coils to secure. 3. Grill roulades over medium heat for 8 to 10 minutes or until done, turning and brushing occasionally with remaining 1/4 cup steak sauce. Serve immediately. |