Skirt Steak Rolly Polly

Cook time 60 minutes
Servings 6-8


1 Tbl. olive oil
650g skirt (flank) steak, butterflied (ask your butcher to do this)
1 onion, grated
7 sage leaves, very finely chopped
120g fatty pork mince
4 rashes smokey bacon, finely chopped
Splash of Worcestershire sauce
1 Tbl. Ketchup
1 clove garlic, finely chopped
Zest of half a lemon
½ cup parsley, finely chopped
1/3 cup parmesan

1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1x 410g can of Ardmona crushed tomatoes
½ cup white wine

Skirt Steak Rolly Polly


Preheat the oven to 180c.

In a frying pan on medium heat fry onion, garlic, sage, zest and bacon until soft. Season and allow to cool.

Once cooled, mix with mince, parsley, parmesan, Worcestershire sauce and ketchup until well combined.

Place the butterflied meat on a clean surface and season with salt and pepper. Spread the pork stuffing evenly onto the steak leaving a 1cm boarder around the edges. Roll firmly and tie with string.

Seal the meat by searing on all sides until golden brown. In the centre of a baking tray arrange the onions, carrot, celery, tomatoes, white wine and a touch of water to form a bed. Rest the seared meat neatly on top and roast in the oven for 30-35 minutes or until cooked to your liking.

Remove from the oven and allow the meat to rest in a warm spot. Using a fork mash the tomato mixture until a chunky sauce is formed. Slice the skirt steak roll into thick portions and serve with sauce.