Low-Carb Stuffed Flank Steak

Step 1Preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Remove the steak from the fridge.

Step 2Lay some baking paper or cling wrap on your kitchen bench and place the flank steak on it. Cover with another sheet and pound the meat until it is thin enough to roll easily, about 1 cm/ ¹/₂ oz.

Step 3Chop the baby spinach finely (you could use frozen spinach but make sure that you drain and squeeze the moister out of it). Chop the peppers.

Step 4Arrange the flank steak flat and season well with salt and pepper. Top with the spinach, peppers and crumbled feta, leaving a couple of centimetres on the long edges.

Step 5Starting on one long edge, roll tightly until fully enclosed. Use butcher’s string to tie tightly (I am so bad at this. Learning to do it properly is one of my goals for the next year!).

Step 6Heat a little bit of ghee in a frying pan and sear the roast on all sides.

Step 7Place in a roasting dish and bake for 20 minutes. Rest before serving.

Step 8Store, wrapped in foil, in the refrigerator for up to 5 days.