Steak Stuffed with Parmesan Spinach & Lemon Zest

2 tsp parsley
SIDS SALT & PEPPER to taste
2 cups spinach, torn
750 g flank steak
1 tbsp SIDS PEPPER & GARLIC OIL
1½ cup Parmesan cheese
Zest from one lemon
¼ 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. (FYI, Martha Stewart has a great post on how to butterfly meat. Trust me, it's super easy to do.)
Add SIDS SALT & PEPPER to a bowl with the dried parsley. Give it a good mix and then use it to season the front and the back of the steak. You can also use fresh parsley if you like.
Sprinkle the cheese over the beef leaving 3 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 salt 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 SIDS PEPPER & GARLIC OIL to a 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.
When the meat thermometer reads 52°C for rare and 71°C is well done. I usually cook mine until the temp reads 65°C.