for 4 people

Skewers

2	flank Steak (approx. 220 g each)
¾ tsp	salt
a little	pepper
80 g	Parmesan, shaved into thin strips using a peeler
1 bunch	basil, leaves torn off
100 g	dried tomatoes, cut in half
	long metal skewer
1 tbsp	olive oil

Chimichurri

1	shallot, finely chopped
2	green chillies, deseeded, finely chopped
1	garlic clove, finely chopped
1 bunch	flat-leaf parsley, finely chopped
4 sprig	thyme, leaves torn off
3 tbsp	olive oil
2 pinch	salt

How it's done

Skewers

Cut open the steaks from the long edge but do not slice all the way through, open out, season. Place the cheese, basil and tomatoes on top of the meat, roll up from the narrow end. Tie each roll with kitchen twine at intervals of approx. 2.5 cm (6 times). Cut each meat roll into 6 slices, thread 3 slices crosswise onto each skewer, brush with oil.

Charcoal/gas/electric grill

With the lid down, grill the skewers over/on a medium heat (approx. 200 °C) for approx. 3 mins. on each side.

Chimichurri

In a small bowl, mix the shallot with all the other ingredients up to and including the oil, season with salt, serve with the skewers.

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