About this recipe:Beef skirt or flank steak, tenderised and infused with a honey-soy marinated tang, is layered with a beautiful spinach and feta mixture and rolled into a supreme packet of flavour and colour. Bake, slice, serve and let the good times 'roll'! Can be made with fresh spinach, as well.
4 tablespoons olive oil
4 tablespoons soy sauce
4 tablespoons red wine
4 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
680g beef flank steak or skirt steak, pounded to 1cm thickness
1 clove garlic, peeled
1/4 teaspoon salt
6 tablespoons (40g) chopped onion
4 tablespoons breadcrumbs
155g frozen chopped spinach, thawed and squeezed dry
75g crumbled feta cheese
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
In a large resealable bag, combine the olive oil, soy sauce, red wine, Worcestershire sauce, mustard, lemon juice, 1 clove of garlic, Italian seasoning and pepper. Squeeze the bag to blend well. Pierce the steak with a knife, making small slits about 2.5cm apart. Place the steak into the bag, and seal. Refrigerate overnight to marinate.
Preheat the oven to 180 C / Gas 4.
Crush the remaining clove of garlic on a cutting board with a large chef's knife. Sprinkle the salt over the garlic, and scrape with the blunt side of the knife to make a paste.
Remove the steak from the bag, and discard marinade. Spread the garlic paste over the top side of the steak. Place layers of chopped onion, breadcrumbs, spinach and cheese over the garlic. Roll the steak up lengthways, and secure with kitchen twine or skewers. Place the roll in a shallow glass baking dish.
Bake uncovered for 1 hour in the preheated oven, or until the internal temperature of the roll is at least 65 degrees C in the centre. Let stand for 5 minutes to set, then slice into 2.5cm slices to serve.