Ingredients
- 700-900g piece Flat Iron Steak
- 75g blue cheese
- 1/3 cup parsley, roughly chopped
- 1 cup breadcrumbs (we used Vogel’s bread)
- 50g dates, chopped
- ½ small red onion, halved, thinly sliced
- Twine to tie
- 3-6 slices steaky bacon
Method:
Put the steak onto a sheet of baking paper, lay another sheet over the steak then bash (we used a pestle to do this) all over until it’s flattened a little.Dot the meat with the blue cheese then use the back of a spoon to spread it out.
Sprinkle over the parsley, breadcrumbs, dates and red onion then roll up firmly.
Tie with twine 3 or 4 times then wrap bacon around the outside of the meat, making sure to cover the twine so that it doesn’t burn.
Rub generously with olive oil and season with sea salt and freshly ground black pepper.
Pre-heat a hooded BBQ (alternatively you can cook the meat in the oven once seared) to high then sear the meat on all sides.
Close the lid, reduce the heat to low (about 180°C) and cook for 50 minutes (this is how long ours cooked for medium-rare) or until done to your liking.
Remove from the heat, cover loosely with tin foil and let rest for 10 minutes.
Slice and serve with some new seasons potatoes and a green salad.
