Greek style beef roulade Ingredients 800g skirt steak Salt Olive oil for smearing Basil pesto Dried tomatoes Cherry tomatoes Baby spinach Feta Beef broth Red onion Method Preheat an oven to 170°C, tenderize meat to a flat plate (1.5 cm thick), then salt lightly. Spread meat in its middle third with basil pesto, lay out sliced tomatoes, baby spinach, dried tomatoes evenly and then sprinkle with feta. Fry sliced onion in olive oil, then remove. Wrap meat into a roulade, tie it tightly with a kitchen twine, twist the ends inwards so that filling does not spill out. Smear roulade with olive oil and salt it. Stir-fry deeply on all sides, remove. Lay out onion in a roasting pan, place roulade on it, baste with broth and bake covered in the oven for 1 hour. Occasionally check and baste with broth. After an hour, remove a lid and bake uncovered for another 20 minutes. Before slicing and serving, let roulade cool a bit.
Grilled skirt steak with chermoula marinade Ingredients 600g meat 150ml olive oil 1 tablespoon cumin 2 teaspoons coriander ½ teaspoon sweet pepper A pinch of chili Peel and juice from 1 organic lemon 2 cloves of garlic A handful of chopped mint leaves Method Mix all ingredients for chermoula marinade, then smear meat with marinade properly and let it rest for half an hour. Grill marinated meat for 5-8 minutes on each side (depending on your preference of doneness). Remove from grill, wrap into a foil, leave resting for 5 minutes. Then slice meat, drizzle with lemon juice and serve with boiled couscous for example.