The loin roast veal, beef, pork and lamb are economical and tasty meals that can feed a large family. Many cooking methods can be used to prepare loin steak, but the meat, especially boneless cuts should be tied with wire grill before cooking to retain its shape and cook evenly. Tie the meat will also help keep the stuffing inside the back while cooking.
2 tbsp. minced garlic 2 tbsp. olive oil Spatula Thread grilling
Remove excess fat from roast. Mix 2 tbsp. minced garlic and 2 tbsp. of olive oil in a small bowl. Expands the garlic mixture over the back with a spatula.
Cutting a thread along the broiling three times greater than the length of the spine.
Tie the string around the top right of the spine. The knot should be on the upper side of the spine.
Wrap the long end of the wire around the loin roast. Passes below the tip of the upper yarn from the spine. Pull the string and adjust until it is tight and form a cross on the back.
Continue wrapping the thread around the spine at intervals of two inches (5 cm). Tie a knot at the top left of the spine. Cut the excess thread before cooking.