Recipe: spinach & walnut beef rotolo

Whether you like to call them Rotolo or simply beef rolls, these are always a hit. They look great and are perfect for entertaining, as they can be made a few hours in advance. If you do make them in advance, just hold off the slicing, and do that right before you serve. For a bit of colour variety try using some brightly coloured capsicum (bell peppers) in place of the spinach. Make sure you tie the string up tightly to make sure you don’t lose the stuffing.

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5 from 1 vote

Recipe: spinach & walnut beef rotolo

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Beef
Servings: 8


  • 1 bunch of spinach silverbeet or English
  • dash of extra virgin olive oil
  • 1 medium brown onion finely diced
  • Handful of walnuts chopped,
  • 50 g anchovies chopped
  • 1 tablespoon of fresh rosemary finely chopped
  • 1.5 kg of topside beef


  • Steam the spinach until tender, then as much as possible squeeze out the excess liquid using a cheesecloth or clean tea towel, then dice the spinach as finely as possible.
  • In a pan, heat the olive oil, and then fry the onion until soft.
  • Throw in the walnuts, anchovies and fresh herbs and cook for another minute or two, making sure to keep stirring.
  • Stir in the spinach and allow the mixture to cool.
  • Using a rolling pin, pound the steaks to make them as thin as possible.
  • Pour the spinach mixture over the steaks and spread it over evenly.
  • Next, roll up the steaks tightly, trying not to let too much of the spinach mixture squeeze out.
  • Use string to tightly tie the rolls up.
  • Barbecue with the lid down until tender and remember to remove the string before serving!


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