Cut flank or round steak to about 6" in width (1/4 to 3/8" thick) and roll them through your Mister TENDERIZER™. Place the tenderized meats into a marinade of olive oil seasoned with crushed fresh garlic, onion and a hint of Italian spices&emdash;all day. Run them through the tenderizer again just before cooking.

In a large skillet saute some garlic, onion, celery and carrots, using butter or margarine. Let it cool.

Using a crusty bread (Italian or French) break up in small bite size pieces and soak in rich milk and saute mixture until the bread becomes soggy. Remove the bread and squeeze&emdash;drain well. Place in a mixing bowl and add eggs, grated Osego, Romano or Parmigiana, finely chopped basil and parsley, salt and pepper to taste.

Use this as the stuffing for the steak, roll-up, tie and brown slightly in a skillet, then place them in your favorite tomato sauce and cook for a long while. Serve with pasta.