Tender Beef Roulades recipe

Ingredients:

• 650g beef flank steak, bashed with a meat tenderiser or rolling pin down a thickness of about 1cm
• 4 tbsp. each extra virgin olive oil, soy sauce, red wine, runny honey and Worcestershire sauce
• 1 tbsp. each grainy mustard and lemon juice
• Good pinch each dried mixed herbs and black pepper
• 300g frozen spinach, thawed, drained and roughly chopped
• 100g feta cheese, crumbled
• 50g breadcrumbs
• 1/2 small onion, finely chopped
• 1 garlic clove
• Salt and pepper

Method of Preparation:

1. Pierce the beef with a knife in several places. Place the beef into a zip-lock bag with the olive oil, soy sauce, red wine, honey, Worcestershire sauce, grainy mustard, lemon juice, mixed herbs and black pepper. Leave it to marinade for a good eight hours or overnight.

2. Bash the garlic clove with a little salt to form a paste, then mix with the spinach, breadcrumbs, feta, salt and pepper.

3. Discard the marinade from the beef. Spread the spinach mixture over the beef, then roll up into a long roll, pin in place with cocktail sticks and then put into a baking tray.

4. Cook the beef in a 180C oven for about an hour, or until it tests done on a meat thermometer. It will still be rare at this cooking temperature, so if you want it to be more well done, cook for longer.

Author: Laura Young.

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