I grew up eating Cima Rellena (Stuffed Flank Steak) where the meat is cut in the centre like a pocket and filled with Mama’s stuffing then roasted. I decided instead to play around and instead open the meat like a book, stuff with any ingredients we wanted and roll the meat.
I was delighted to say the results were a success, so much so that within minutes of serving, nothing was left.
- 1KG Flank Steak (Cima)
- 6 – 8 Slices Smoked Bacon
- 260G Roasted Red Peppers
- 150G Fresh Spinach
- 100G Shaved Parmesan
1, Lay your flank steak out flat and cover with a cling film. Using a meat hammer, beat the steak down until you have tenderised it and flattened it out further.
2, With the fat grain going horizontally along the meat, begin to layer your ingredients. Firstly place the bacon vertically along the meat, against the grain, then layer your cheese, peppers and spinach.
3, Season with salt and black pepper and begin to roll along the grain, upwards and away from you. Using cooking thread, tie your meat at each end and centre to void it unraveling.
4, Heat some oil in a large pan and sear the meat the entire way around. this will trap the juices.
5, Now place in the oven, on a roasting rack, at 180 degrees, for 30 minutes.
6, Remove from the oven and allow to rest in the tray with the juices for 10 minutes. The meat will soften and soak up the juices so that you are left with a delicious pinwheel. Cut into thin, 1cm slices and serve.