Flank steak pinwheels

Trim the flank steak into a more perfect rectangle, then butterfly it by cutting in from the thicker side and opening it out like a book.

Lay plastic wrap over the steak and pound it to an even thickness.

Season the meat with kosher salt and shingle the Munster cheese over it.

Add the briefly sauteed peppers and onions, leaving a one inch gap at the end.

Roll it up tight, tucking the filling in.

Tie each individual pinwheel with twine, trim the ends flat and cut into pinwheels, not too thick.

Sear in a hot non-stick skillet so the cheese hits the surface and caramelises like a frico, sealing the cheese in on both sides.

Finish in the oven until cooked through to a rosy medium.