Stuffed SteakPinwheels with tomato salad

Name: Stuffed SteakPinwheels with tomato salad
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 120 g Chorizo (Spanish pepper sausage); 250 g Manchego cheese; 2 Garlic cloves; 2 Federation Parsley; 4 Rump steaks (approx. 200 g each); 800 g yellow and red cherry tomatoes; 4 Stem/s Sage; 0,5 Bundle Mint; 1 red onion; 4 TABLESPOONS Fruit vinegar; 2 TABLESPOONS Pomegranate syrup; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Allspice; 2 TABLESPOONS Olive oil; 1 large freezer bag; 7-10 Tbsp Kitchen yarn

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

Before stuffing the rump steaks with manchego, chorizo and parsley, beat them until they are nice and flat - then they can be rolled up easily

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

120 g Chorizo (Spanish pepper sausage)
250 g Manchego cheese
2 Garlic cloves
2 Federation Parsley
4 Rump steaks (approx. 200 g each)
800 g yellow and red cherry tomatoes
4 Stem/s Sage
0,5 Bundle Mint
1 red onion
4 TABLESPOONS Fruit vinegar
2 TABLESPOONS Pomegranate syrup
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Allspice
2 TABLESPOONS Olive oil
1 large freezer bag
7-10 Tbsp Kitchen yarn

Directions

1
Finely dice the chorizo for the filling. Coarsely grate the manchego. Peel garlic and chop finely. Wash parsley, shake dry, pluck leaves and chop. 3⁄4 Mix parsley and prepared ingredients.
2
For the steaks, dab the meat dry and tap very flat between a cut open freezer bag. Spread the filling over the slices of meat and roll them up from the long side. Tie with kitchen twine at a distance of approx. 4 cm from each other and then cut the rolls into slices between the kitchen twine.
3
For the salad, wash and halve the cherry tomatoes. Wash sage and mint, shake dry, pluck leaves and chop. Peel and finely chop the onion. Mix vinegar and pomegranate syrup with salt, pepper and 1 pint of pimento. Fold in the oil. Mix tomatoes, sage, mint, rest of parsley, onion and dressing.
4
Grill Pinwheels on the hot grill for about 2 minutes on each side. Season with salt and pepper. Serve with the salad.
5
Push instead of stab! If the meat is pricked or cut for the cooking test, meat juice will run out and the food will dry out. It is better to use a meat thermometer or press on the meat with your finger - if it is firm and elastic, it is done.