Prepare the filling
1. Caramelise onions and set aside.
2. Sauté mushrooms until soft, season with
salt and pepper, set aside.
3. Sauté spinach with garlic until wilted,
set aside
Making the beef roulade
1. Lay the beef flank
steak on a large chopping board.
2. Rub English mustard, smoked paprika, salt, and
pepper all over.
3. Arrange cheese,
onions, mushrooms, and spinach.
4. Roll tightly, secure with twine.
5. Sear until golden brown.
6. Insert skewers where the ties are
7. Cut
between ties for pinwheels.
For serving immediately, grill both sides
quickly and serve with a drizzle of balsamic glaze.
Alternatively,
prepare ahead by covering and refrigerating. Grill for an additional
minute on each side before serving.
Recipe by Chef Autumn
