Beef Pinwheels

1 kg beef roast from the inside round
1 tsp SIDS CRAZY SALT
6 roasted orange bell peppers, cut open & patted dry
2 cups baby spinach leaves
1 cup grated parmesan cheese
1 tsp finely chopped fresh thyme
2 tsp SIDS SALT & PEPPER
Rice bran oil, for frying

Place the roast in the freezer for 20-25 minutes, until it feels firm when you squeeze it but not rock solid. This simple precaution will make your roast much easier to slice.
Slice the roast into 20 thin slices of roughly 6 mm each then pound each slice with a meat mallet until it becomes almost paper thin. Sprinkle very lightly with SIDS CRAZY SALT.
Lay two pieces of plastic film side-by-side on your work surface in order to form a large rectangle. Arrange the paper thin slices of meat over that plastic film, creating as big a rectangle as you possibly can while making sure that all the slices of meat overlap.
Sprinkle the meat with SIDS SALT & PEPPER and thyme then arrange the bell peppers over the meat in a single layer. Top with the baby spinach leaves and finally, sprinkle with the grated parmesan.
Starting at one of the shorter ends, ideally the one where the meat is tucked underneath the other rows, start rolling the meat, as tightly as you can, using the plastic film to support and form the roll as you go. Wrap the roll tightly using one or two additional layers of plastic film and place the roast in the refrigerator to chill and firm up for at least 3 hours, or up to overnight.(do not wrap the plastic film into the roll!)
Tie the roast with butcher's twine in 8 different locations, about every 50 mm or so, and then trim off the excess twine.
Using a sharp knife, slice the roast between each of the strings, thus creating 8 beef pinwheels. Season lightly with SIDS SALT & PEPPER.
Heat a frypan over really high heat and add a liberal amount of rice bran oil. When the pan is hot, add the pinwheels and cook for about 3 minutes per side.
Remove the cooked pinwheels to a plate, tent lightly and rest for about 5 minutes before serving.