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Skirt Steak Rolly Polly

Friends and family are sure to be impressed by this steak recipe by Justine Schofield.


  • 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

  • 400g canned cherry tomatoes, with juices

  • ½ cup white wine


  • 1.

    Preheat the oven to 180c.

  • 2.

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

  • 3.

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

  • 4.

    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.

  • 5.

    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.

  • 6.

    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.

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