Ask the butcher to cut steaks just down to the fat but without totally breaking the fat so that once home you can put them on a board open like a book

Pre-heat the oven to 200º. Grate the cheese and wash and chop the parsley

Mix the cheese with the parsley and divide between the two open steaks

Put a couple of slices of ham on top of the cheese and parsley and on top of the ham the dried tomates

Close the "steak book" and seal with the help of wooden toothpicks. Place in an oven dish and put the dish in the oven.

Once the meat is almost done, turn it over - time depends on whether you prefer rare, medium or well done

Slice with a very sharp knife and serve immediatelt