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Flank Steak Caprese Pinwheels

Flank Steak Caprese Pinwheels

Flank Steak Caprese Pinwheels are filled with amazing Caprese salsa all rolled up and sliced into the perfect pin wheel of flavour and topped of with a decadent balsamic glaze.

Ready in: 50 minutes

Serves: 6

Complexity: very-easy

kcal: 101

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Ingredients

700 g Flank steak, butterflied
3 tomatoes, chopped
250 g block of mozzarella cheese, chopped into small pieces
20 g fresh basil, chopped
1 tbsp SIDS PEPPER & GARLIC OIL
240 g SIDS BOYSENBERRY GLAZE
½ tsp garlic salt
½ tsp New York Cut pepper
cooking twine, cut into 6 separate pieces

Directions

Preheat oven to 220°C.
Butterfly steak with a sharp boning knife horizontally, or have your Butcher do it for you.
Season steak with garlic salt and pepper.
In a large bowl combine chopped tomatoes, mozzarella cheese, basil, and SIDS PEPPER & GARLIC OIL. Mix to combine.
Spread mixture out onto steak, leaving about 2 cm boarder on all sides. Roll the steak up and secure with pieces of cooking twine. Place on a lightly greased rimmed sheet pan and cook for 35 minutes.
Turn your oven to high grill, and grill for 4-5 minutes until top of steak is seared. (watch closely)
Remove from oven to rest 10 minutes. Cut into 4 cm pinwheels. Spread mixture out onto steak, leaving about 2 cm boarder on all sides. Roll the steak up and secure with pieces of cooking twine. Place on a lightly greased baking dish and cook for 35 minutes.
Serve with a drizzle of SIDS BOYSENBERRY GLAZE.