Contact us

beef

Bocconcini Beef Steaks


Share This Recipe

Serves

4

Prep Time

0

Cook Time

6

Ingredients

4 rump steaks, approx 25mm thick and 150g each
2 tbsp sun dried tomato pesto
1 cup baby spinach leaves
80 g bocconcini, sliced
4 pieces roasted red capsicum

Method

1 Butterfly steaks and open out.
2 Spread one side of steak with pesto. Top one half of each steak with spinach leaves, bocconcini and roasted capsicum.
3 Fold other half of steak over to enclose filling and gently press together.
4 Tie with food grade bands if needed.
5 Heat 10 ml oil in large heavy based frying pan. Cook steaks for 3 minutes on each side, over high heat, until well browned and cheese begins to melt.
6 Remove to warm plate, cover loosely with foil and stand for 5 minutes before serving

Tips

1 Serve with sautéed potatoes and green vegetables.