Ingredients
1 kg flank steak, butterflied
2 tsp SIDS SALT & PEPPER
280 g, chopped spinach
½ cup chopped sun-dried tomatoes
1 tsp SIDS CRAZY SALT
2 cups grated mozzarella cheese
2 tbsp rice bran oil
Directions
Preheat grill to high heat.
Place butterflied steak on a cutting board. Season with 1 tsp SIDS SALT & PEPPER. Spread cheese over steak. Top with spinach, sun-dried tomatoes and a sprinkle of SIDS CRAZY SALT, leaving a 5 cm border on top side of steak. Begin rolling steak tightly with the grain going the length of the roll, starting with the side closest to you. Tie roll with kitchen twine at 2 cm intervals.
Brush outside of roll with oil and season with SIDS CRAZY SALT.
Place steak on grill, browning on each side for two minutes. Turn off one burner and lower the others so the temperature stabilizes at 200°C. Cook over indirect heat for about 30 minutes until internal temperature of steak reaches 57-60°C for medium rare or 60-63°C for medium.
Remove steak from the grill, cover with aluminium foil, and rest for 10 minutes. Slide and serve immediately.
