Lachy Strachan’s recipe for BBQ Flank Steak Stuffed Pinwheels

Lachy Strachan’s recipe for BBQ Flank Steak Stuffed Pinwheels

These stuffed steak pinwheels are so easy to make, and the fun thing is you can really create any flavour combination that you like. My go to favourite though is a homemade chimichurri sauce, semi sundried tomatoes & guda cheese. The herby tangy flavours from the chimichurri combined with the gooey cheese and tomatoes will have everyone wanting more!

Instructions

1. Combine all chimichurri ingredients into a blender and pulse a few times leaving a little coarse not fully smooth.
2. Lay out your flank steak onto a flat surface make sure they are even in thickness along the whole length, beat down if needed.
3. Cover the top side of the steak with the chimichurri sauce then roughly chop the semidried tomatoes and sprinkle evenly over both pieces of steak. Season with some salt & pepper then lay the guda cheese on top. You may need to cut the slices to size to suit the width of your flank steak.
4. Start at each end of the steaks and roll up tightly until you form a pinwheel shape. Use butchers string to tie a couple of knots in the steak to hold shape. You want to cut the pinwheels about 3 cm or so thick so depending on the width of your flank steak make sure you have string tied around each piece once cut. (Sharp knife is essential here)
5. Season top & bottom of cut pieces with more salt and pepper.
6. Preheat your BBQ on high heat with lid closed for 10 minutes & grill the pinwheels for around 4 minutes per side with the lid closed.
7. Rest for another 3 minute and prepare for a flavour bomb!

Ingredients

Serves 4:

• 2 Flank steaks trimmed & flattened
• 1 Small punnet semidried tomatoes
• 4 Slices of guda cheese
• Salt & Pepper

Chimichurri Sauce:

• 1 Shallot
• 2 Large red chillies
• 4 Garlic Cloves
• 1⁄2 Cup red wine vinegar
• 1 Tsp Salt
• 1⁄2 Cup coriander
• 1⁄4 Cup parsley
• 2 Tbsp Oregano
• 3⁄4 Cup olive oil