Pre-heat oven to 375 degrees Fahrenheit. Cover the steak with plastic wrap or wax paper and pound it thin but not too thin or you may make holes. 

Butterfly the steak and season both sides with the parsley, salt, pepper, and paprika.

Add salt and pepper to a bowl with the dried parsley. Give it a good mix and then use it to season the front and the back of the steak. You can also use fresh parsley if you like. 

Sprinkle the cheese over the bison leaving 1 inch  border along the edge.  Grate the lemon zest over the cheese. Tear the spinach & basil up into pieces. Place them into a bowl. Add a pinch of salt then mix to combine. Add the spinach & basil on top of the lemon zest and cheese.

Starting from the end closest to you, began rolling up tightly. Tie pinwheels with kitchen twine, toothpicks or skewers to keep them from falling apart. With a sharp knife slice the meat between the twine. You should have about 4-5 pinwheels.

Add butter to a skillet over medium high heat.  Once hot add the stuffed steaks and brown each side for about 2-3 minutes then pop them into the oven for about 5-10 minutes.  

Temperature of the bison rolls are done when the meat thermometer reads 125 for rare and 160 is well done.

Serve and Enjoy!