Candied Steak Roll Ups

In a mixing jug add the soy sauce, water, olive oil brown sugar, garlic powder, salt and black pepper and mix well.

Prepare the steak by hammering out the flesh to make it long and flat. Add the steak to the marinade and keep in the fridge for 2 hours.

Prepare the candied filling by placing a saucepan or cast iron on on the side burner and add the butter.

Once the butter has melted sauce the diced red onion on a medium heat until translucent.

Add the cranberries, red wine vinegar and brown sugar and mix. Heat until the mixture thickens stirring occasionally.

Remove the steak from the fridge and lay flat on a board.

Spread a layer of the cream cheese all over evenly. Then add a layer of the candied filling.

Roll the steak up tightly into a pinwheel and tie with butchers string if needed.

Heat the grill to 200°c and ensure the flat plate is inserted.

Place the steak on the flat plate and close the lid. Allow to cook for approximately 5 minutes then turn the steak over and close the lid again for a further 5 minutes.

Once the filling is bubbling, remove from the grill and enjoy!