Stuffed and Rolled Grass-Fed Round with Spinach, Feta and Pine Nuts

  📦 Cut: Round (~460g) — All Packs 

The dinner party centrepiece that nobody expects from this humble cut

Stuffing and rolling a round steak transforms it from a workaday braise cut into something that looks spectacular on the table. The filling keeps the lean meat moist during cooking, the roll creates beautiful cross-sections when sliced, and the whole thing tells a story that starts with a Your Farmer share pack and ends with something genuinely impressive.

Filling Ingredients:

•     150g baby spinach, wilted and squeezed very dry

•     100g feta, crumbled

•     30g pine nuts, toasted

•     2 cloves garlic, grated

•     Zest of half a lemon

•     2 tbsp fresh flat-leaf parsley, chopped

•     Cracked pepper

For the Roll:

•     460g Your Farmer round, butterflied open and pounded to even thickness

•     Kitchen twine for tying

•     Salt and olive oil

For the Braise:

•     1 cup white wine

•     300ml chicken or beef stock

•     3 sprigs fresh thyme

•     1 head garlic, halved

Method:

1.   Butterfly the round and pound to an even thickness of about 8–10mm.

2.   Combine all filling ingredients and spread evenly over the inside surface of the steak, leaving a 2cm border around the edges.

3.   Roll the steak tightly from the short end. Tie with kitchen twine at 3cm intervals.

4.   Season the outside with salt and pepper.

5.   Sear all over in a hot oven-proof pan with olive oil until deeply browned on all surfaces.

6.   Add the wine to the pan and let it bubble for 1 minute. Add the stock, thyme, and garlic.

7.   Cover tightly with foil and braise in a 160°C oven for 1.5–2 hours until completely tender.

8.   Rest for 10 minutes. Remove the twine. Slice into rounds approximately 2cm thick.

9.   Serve with the reduced braising liquid as a sauce and roasted vegetables.

Round elevated to remarkable. Join the Your Farmer community. ✨