Ingredients
700 g Flank steak, butterflied
3 tomatoes, chopped
250 g mozzarella cheese, chopped into small pieces
20 g fresh basil, chopped
1 tbsp SIDS PEPPER & GARLIC OIL
240 g SIDS BOYSENBERRY GLAZE
1 tbsp SIDS GARLIC SAUCE
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 SIDS GARLIC SAUCE 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 oven tray and cook for 35 minutes.
Turn the 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.
