We need: 800 g of beef or veal, 5 slices of full-fat cheese, 2 cloves of garlic, parsley, salt.
Cut the steak into 3 cm thick steaks. Coat the meat with chopped and crushed garlic. Leave to stand in the cold for about an hour.
Bake on a well-heated grill. If you want less roast – the meat should retain its brown color, for semi-roast, wait for drops of juice to appear on the surface. If you want a well-roasted steak, wait for the drops from the surface of the meat to disappear. Be sure to salt the meat only at the end of roasting.
Put a piece of cheese on the baked steak and take care that the cheese does not melt, it just needs to soften a bit.
Garnish with primrose, serve with a seasonal salad of your choice.