GBBBQ Bunting
Westin Gourmet: Grillers Pack

Cheese & Vegetable Stuffed Steak

This steak stuffed with prosciutto, cream cheese and veggies is a real BBQ winner!

Cheese & Vegetable Stuffed Steak
  • 15 mins
  • 20 mins
  • Main
  • 4
  • Medium

Ingredients

  • 900g Flank Steak
  • 6 Strips pf Prosciutto Ham
  • 6 tbsp Cream Cheese
  • 1 Grated Carrot
  • 1 Red Pepper (roasted)
  • 2 Spring Onions
  • 1 Pinch of Garlic Powder
  • 1 Pinch of Fennel Seeds
  • Black Pepper
  • 2 tbsp Dijon Mustard
  • 2 tbsp Horseradish Sauce

Method

  • Place a piece of steak between two sheets of cling film on a clean work surface. Pound the meat gently with a meat hammer (you could also use a rolling pin or another blunt object) until the meat is twice its original size but half the thickness.
  • Cut each piece of flattened steak into approximately 3" wide by 4" long strips. Lay each strip on your work surface and cover each with a slice of prosciutto then place 1 1/2 tablespoons of cream cheese on top of each prosciutto slice and spread evenly over the length of the prosciutto.
  • Sprinkle garlic powder and fennel seed over the cream cheese.
  • Place several slices of roasted red pepper cross-wise on the cheese towards the end closest to you, followed by several slices of spring onion (tops) cross-wise next to the red pepper. Next, place a small amount of shredded carrot on top of the pepper and spring onion.
  • Carefully lift the end closest to you of one steak roll-up, and with one hand, begin rolling the steak over the cheese and vegetables using the other hand to ensure that the vegetables and prosciutto stay in place. Wrap the steak as tightly as you can to make sure the innards stay in place, securing with large skewers. Alternatively, slide 2 pieces of butchers twine, or string, under each rolled up flank steak equally spaced, tying the string to ensure that the roll-up remains secure.
  • Prepare the marinade sauce, combining the mustard, horseradish, and black pepper thoroughly. With clean hands, spread the marinade sauce over each piece to ensure that they are well covered. (This part is quite messy!) Next, cover with cling film and allow the meat to stand at room temperature for 30 minutes while the grill is warming up.
  • Clean and oil the grates, and preheat the grill to 260C. When the grill reaches cooking temperature, place each roll-up on the grill and close the lid. Flip the roll-ups several times whilst they are cooking to ensure that all sides are evenly cooked. After 10 - 15 minutes the meat should be cooked and ready to remove from the grill. Serve immediately with a crisp green salad!