Thin cut beef steaks stuffed with cheese, roasted yellow peppers, herbs and olives.
Prep Time: 5 mins
Cook Time: 28 minutes
Serves: 4 people
Ingredients
8 lean thin cut sirloin or minute steaks
2 yellow peppers
100g block mozzarella cheese, sliced
50g pitted black olives, roughly chopped
16 large fresh basil leaves
1 tablespoon olive oil
Method
Preheat the grill or barbecue and cook the peppers for 20 minutes, turning occasionally until charred and black. Place in a plastic bag, seal and set aside to cool.
Peel the peppers, core, deseed and cut into quarters, lengthwise.
Place 8 steaks between a large piece of cling film or greaseproof paper and flatten with a rolling pin or meat hammer to about 5mm thick. Season.
Lay the steaks out on a board and cover with a piece of grilled yellow pepper. Top with a slice of mozzarella, a few olives and 2 basil leaves. Roll up and secure with cocktail sticks or skewers.
Heat the oil in a large pan and cook the rolls for 2-4 minutes on each side. Halfway through cooking remove the cocktail sticks. Alternatively, cook on a prepared barbecue for 2-4 minutes on each side until brown.
Serve with roasted or barbecued new potatoes and a crisp green salad.