Mozzarella Beef Wraps
This delectable steak recipe is a burst of Mediterranean flavors with succulent sirloin steaks stuffed with creamy mozzarella, basil leaves, and served alongside SunBlush peppers, olives, and a tangy balsamic glaze. Perfect for a special dinner or a gathering with friends and family.
— Constant Cookbook
Ingredients
- 12 thin-cut sandwich or minute steaks , about 85g/3oz each, or 6 small sirloin steaks, about 140g/5oz each
- small bunch basil , leaves only
- 2 x 150g balls mozzarella , torn
- 1 tbsp oil
- 300g SunBlush peppers from the deli counter, plus 1 tbsp of their oil
- handful black or green olives
- 1 tbsp balsamic vinegar
Instructions
- Heat oven to 230C/fan 210C/gas 8. Season steaks, place a few basil leaves on each and split the mozzarella between them. Bring the sides of the steaks together to make an open parcel, securing the edges with a cocktail stick. If making up to a day ahead, cover and chill.
- Heat a heavy-based roasting tin on a high heat, add the oil and brown the beef on all sides – this should take about 1 min in total and the meat will still be rare in the middle.
- Add the peppers, their oil and the olives to the tin, pour over the vinegar, then roast for 2-3 mins for medium rare, longer for well done. Cover with foil and leave to rest for up to 5 mins. Scatter over remaining basil before serving.
Yield
Serves 6
Nutrition
- Calories: 431 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 48 grams protein
- Sodium Content: 1.61 milligram of sodium
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