Australian Butchers' Guild
- Meat Beef
- Cut Flank
Pop these little rolls in your mouth and feel the flavours explode!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Flank Steak | 800g | 3.2kg | 8kg | |
| Long Green Chilli | Seeds Removed | 50g | 200g | 500g |
| Coriander | Fresh | 50g | 200g | 500g |
| Olive Oil | 25g | 100g | 250g | |
| White Vinegar | 25g | 100g | 250g | |
| Garlic | Whole Cloves | 20g | 80g | 200g |
| Parsley | Flat Leaf | 20g | 80g | 200g |
| Sea Salt | Flakes | 2g | 8g | 20g |
| Bamboo Skewers | 200mm Soaked | 4 | 16 | 40 |
Preparation
BUTCHER - PREPARATION/METHOD
1. Cut flank steak in half horizontally to form 2 pieces of 10mm thickness.
2. Coarsely chop chillies and herbs. Place chilli, coriander, oil, vinegar, garlic, parsley, and salt in the large bowl of a food processor. Blend to a coarse paste.
3. Spread paste over flank steak.
4. With longest edge towards you roll up flank to enclose filling.
5. Cut beef into 5mm thick slices and thread 3 slices, cut side up onto each bamboo skewer.
RETAIL PRESENTATION
Display on trays.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat flat BBQ plate over high heat. Cook skewers for 3 minutes on each side.
2. Remove to a warmed plate, cover loosely with foil and rest for 5-10 minutes.
SERVING SUGGESTION
Serve as a delicious finger food or as a meal with roasted vegetables or a crisp refreshing salad.
