Spinach and Roasted Pepper Rolled Flank

A butterflied flank steak stuffed with spinach, roasted red peppers and Parmesan cheese and grilled to perfect over hot coals. A perfect braai/BBQ recipe for the family.

Spinach and Roasted Pepper Rolled Flank

Recipe

Preparation: 10 minutes

Cooking: 20 minutes

Ready in: 30 minutes

Variations: No beef substitution.

Servings: 4 to 6

Tips: 1. Ask your butcher to butterfly the flank steak for you. 2. Roast your own peppers.

INGREDIENTS

1kg flank steak

Olive oil

Salt and freshly ground black pepper

80g swiss chard spinach leaves

2 roasted red peppers, sliced

100g Parmesan cheese, grated

METHOD

1. Lay the flank steak on a chopping board with the grain of the meat running

parallel to the right edge of the board.

2. Place your free hand flat against the top of the steak and using a very sharp knife, insert the knife along the trimmed edge of the steak. Keep the knife horizontal and slice lengthways through the middle of the flank, taking care to not cut all the way through the end seam of the meat.

3. Season both sides of the flank well with salt and freshly ground black pepper.

4. Evenly spread the spinach leaves over the inside of the butterflied beef.

5. Place the roast pepper slices over the spinach in rows and sprinkle over the parmesan cheese.

6. Tightly roll up the flank letting it rest seam-side down to keep it closed and tie about 6 pieces of butcher’s string around the flank roll to secure the stuffing.

7. Grill the roast over a moderately hot fire or in a griddle pan over a medium-high heat for 4 to 5 minutes on each side, evenly browning the beef and cooking for a total of around 20 minutes. 

8. Leave the meat to rest for 10 minutes before slicing it into thick rounds and remember

to remove the string before serving.

Recipe development and food styling for Karan Beef’s Beef Easy app.

Photography by Hendrik Steytler.