Rolled Steak

The 'surprise' rolled inside the steak keeps it moist and full of flavour. Fairly quick and easy to make and is just a little different from serving steak and vegetables or salad. (Pork or Chicken may be used)


  • 4 slices topside steak, pounded with mallet to 1/2 inch
  • french mustard (or flavour of your choice)
  • 1 medium onion, quartered
  • 1 capsicum - red or green, sliced
  • 4 dill gherkin, (or sweet and sour) sliced into 4 strips
  • 4 slices bacon, rind off, sliced into strips to fit steak
  • salt and pepper (optional)
  • 8 short skewers or tooth picks


Pound meat until thin - about 1/2 inch.

Spread one side of steak with mustard.

Place onion spaced apart on steak.

Place capsicum slices between onion.

Place gherkin strips between capsicum and onion.

Place bacon in between (use 1 slice per steak)

Gently roll the steak into thick sausage, folding sides in as you go.

When you get to end, insert short skewer from either side or the toothpicks so that the 'roll' doesn't come undone in cooking and the inner bits leak out.


Lightly sear each steak and place into baking pan covered in foil. Cover the pan with the foil and put into preheated oven and bake for25-30 minutes.

Lift off foil, check meat and bake for a further 5 minutes or so to brown.

Always remove skewers (or toothpicks) before serving.

Serve with baked or mashed potatoes and gravy. Add steamed or baked vegetables if desired.

Servings: 4
Prep Time: approx. 20 Minutes
Cooking Time: 30-35 minutes Minutes

Source: This is an adaptation of my late mother-in-law's recipe.

By Irene from Adelaide South Australia

May 6, 20110 found this helpful

This sounds great. For years, I have been doing a variation, using flank steak and cooking for 12 hours in slow cooker. I include stuffing or seasoned croutons and anthing else that looks as though it would enhance the flavor. Cay from FL

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May 10, 20110 found this helpful

Irene, I like your version very well, and I also like Cay's addition of stuffing. This is something I've never tried with steak although we do something similar with boneless pork chops.

I'm thinking the beef steak would be delicious either way.

Thanks to you both.

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