Beef, Spinach and Cheese Pinwheels

Beef pinwheels filled with vegetables and cheese are a different approach to regular steak. Full of flavour, easy to make and served on a stick, they are a fun addition to a garden BBQ.

• 400-600 g beef- large piece of flank steak works best, but pre-cut slices would work too
• Homemade or store-bought Boursin cheese
• 2 cups fresh spinach
• 2-4 roasted red peppers
• Salt, pepper, spices and herbs to taste
• Thick bamboo skewers

Slice peppers into long strips and remove stems from spinach leaves.

Place beef between layers of cling film and pound with a wooden mallet or rolling pin to tenderise and thin out the meat.

Season the meat with salt and pepper and any spices or herbs of your choosing.

Spread a layer of cheese all over the meat, add spinach and press leaves into the cheese. Add peppers, either in strips and sparsely, or halved peppers all over the meat.

Use cling film to aid you in rolling the meat. Make it as tight as possible. Cover in cling film and refrigerate for a few hours.

Poke skewers in the meat every 1 - 1 1/2 inch apart and slice the meat between skewers.

They can be grilled, cooked in the oven, broiled or fried. Grill each side for 2-4 minutes, depending on how done you want the meat to be.