Lemon Zest Steak Rolls

2 tsp parsley
SIDS SALT & PEPPER to taste
2 cups spinach, torn
1 kg flank steak
1 tbsp rice bran oil
1½ cup Parmesan cheese
Zest from one lemon
½ tsp SIDS CRAZY LEMON

Preheat oven to 190°C. Cover the steak with plastic wrap or wax paper and pound it thin but not too thin, or you may make holes.
Butterfly the steak and season both sides with the parsley, SIDS SALT & PEPPER.
Note: Martha Stewart has a great post on how to butterfly meat. Trust me, it's super easy to do! https://www.pinterest.nz/pin/68891069275861435/
Add SIDS SALT & PEPPER to a bowl with the parsley. Give it a good mix and then use it to season the front and the back of the steak.
Sprinkle the cheese over the beef leaving 2 cm border along the edge. Grate the lemon zest over the cheese. Tear the spinach up into pieces. Place it into a bowl. Add a pinch of SIDS CRAZY LEMON then mix to combine. Add the spinach on top of the lemon zest and cheese.
Starting from the end closest to you, began rolling up tightly. Tie pinwheels with kitchen twine, toothpicks or skewers to keep them from falling apart. With a sharp knife, slice the beef between the twine. You should have about 6-7 pinwheels.
Add oil to a cast iron frypan over medium high heat. Once hot, add the stuffed flank steaks and brown each side for about 2-3 minutes, then pop them into the oven for about 5-10 minutes.
The beef rolls are done when the meat thermometer reads 52°C for rare and 70°C is well done.
TIPS TO MAKE THIS STUFFED FLANK STEAK RECIPE
Flank Steak - Flatten out the steak but not too thin or you may rip it.
Kitchen Twine - I use this stretchy twine.
Seasoning- You can add more seasoning to your pinwheels if you like however, I don't think it's necessary. It's so good as is. I think more seasonings will hide the flavours of the zesty lemon and parmesan.
Lemon Zest: Remember to zest the lemon directly over the flank steak. Don't skip out on this step. The lemon is what makes this so delish. I wouldn't dare skip it.
Spinach - You don't have to tear the spinach but I like to do it because it's easier to roll up and the spinach doesn't fall out. Plus I like to add a pinch of salt to the spinach per the recipe.
Sear - A cast iron pan is best for a good sear. To achieve a great flavourful brown crust, you need to let the stuff steaks (sear) until the meat is no longer grey about 2-3 minutes on each side. This means no touching or moving them around.
Temperature - Use a thermometer to determine if the steak is done.
Rare: 50°C
Medium Rare: 55°C
Medium: 60°C
Medium Well: 65°C
Well Done: 70°C
Tent the steak with foil and rest it for 5 minutes.