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Bocconcini beef steaks
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
- 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
