Prosciutto and Provolone Stuffed Flank Steak

3½ hours before you want to cook; finely chop the shallots and garlic, then sauté in 30g of butter.

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Once translucent, season with salt and pepper.

Butterfly the beef flank by cutting along the longest edge - you should have a large flat rectangle.

Bat with a meat mallet to even out the thickness, then season lightly with salt and pepper.

Spread the shallot mixture all over the beef, leaving 2cm uncovered at the top.

Then layer on top the prosciutto, spinach, roast peppers and sliced provolone.

Take the longest edge and roll the beef as tightly as you can, into a large log.

Sprinkle with bull dust, wrap the roll tightly in glad wrap/cling film and refrigerate for 2-3 hours to set.

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Bring a pot of salted water to a boil. Boil potatoes for approximately 25 minutes, until tender. Drain, then toss in a pan with 30g butter and olive oil, and season with salt and pepper.

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Cut the broccoli into florets and the cabbage leaves into small triangles. Blanch together in boiling salted water for approximately 4 minutes.

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Drain, then toss in a pan with butter and season with salt and pepper.

Remove your beef from the refrigerator and carefully unwrap the rolled beef. To stop it from unrolling, push skewers all the way through and space them evenly along the length of the roll.

Take a sharp knife and cut the roll into 12 slices, with a skewer going through the centre of each slice.

On a medium/high heat, panfry the slices for around 4 minutes each side, to cook the beef to medium.

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Place cooked beef in a covered tray and rest for 10-15 minutes.

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Serve two rolled steaks per person, topped with salsa, potatoes and greens.