Bocconcini beef steaks

Serves

Prep Time

Cook Time

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

Butterfly steaks and open out
Spread one side of steak with pesto. Top one half of each steak with spinach leaves, bocconcini and roasted capsicum
Fold other half of steak over to enclose filling and gently press together
Tie with food grade bands if needed
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
Remove to warm plate, cover loosely with foil and stand for 5 minutes before serving

Serve with sautéed potatoes and green vegetables