Stuffed Beef Flank

Stuffed Flank of Beef with red peppers & mozzarella cheese. Italian cuisine often features stuffed and rolled meat. This recipe works equally well with pounded chicken or turkey breast or pork loin. The cooked roll is sliced into beautiful spirals.


  • approx. 1 kg flank steak
  • 1 cup coarsely chopped fresh parsley
  • 1/4 cup fresh whole basil leaves
  • 6 cloves finely crushed garlic
  • Grated zest of 1 lemon
  • 1/2 tsp salt
  • Black pepper
  • 2 tablespoons olive oil, for moistening
  • 2 cups spinach leaves
  • Roasted red peppers (once in jar work well)
    • Outline Skewers Sketch


  1. Fire your Amigo oven up to approx 500c temperature, this will take approx. 45 minutes.
  2. Butterfly the beef by slicing through it horizontally (you can ask your butcher to do this), cutting almost through leaving halves attached by 1/2 inch.
  3. Open and flatten the cut meat and lightly season with salt and pepper. Pound the meat to create a fairly even thickness. Set aside.
  4. To make the stuffing, combine the parsley, basil, garlic and lemon zest in a bowl.
  5. Layer the following ingredient: Lay the spinach leaves over the opened beef. Line with cheese slices (cheese of your choice), then the red pepper slabs. Add the above mixed herbs. Roll up the steak tightly length-wise. Tie the rolled steak with kitchen string about every 3 inches. Brush with olive oil and season lightly with salt and pepper.
  6. Let the temperature drop in your Amigo oven to approx. 200c. Place the meat on a grate in your wood fired oven and turn to brown on all sides, about 10 minutes. Move off direct heat and continue cooking for approx. 20 to 25 minutes with the door closed.
  7. Transfer to a carving board and let meat rest for 10 minutes or so. Cut into 1/2 inch thick rounds and serve. Enjoy