Rolled and Stuffed Flank

Serves 4-6
Time 2 hours


900kg flank steak, butterflied
6 slices prosciutto
5 green olives, sliced
¼ cup blanched spinach
¼ cup semi dried tomatoes
¼ cup mozzarella, grated or shredded
¼ cup pecorino, grated or shredded
10 basil leaves, torn
2 cloves garlic
½ onion, diced
2 tbsp extra virgin olive oil
100g butter
1 cup chicken stock
750ml white wine
1 cup mushrooms, chopped
1 stem rosemary, picked


Preheat oven to 200C. Season the flank with salt and pepper. Over the top, lay the prosciutto, olives, tomatoes, spinach, cheese and basil. Roll the flank and tie with string. Season with salt.

To a hot pan, add olive oil, butter and the rolled flank. Add the remaining ingredients, bring to the boil and simmer for 15 minutes. Transfer to the oven and cook for 1 – 1 ¼ hours.

Remove string, slice and serve on top of mushrooms with crusty piece.