Mozzarella beef wraps
- Jane Hornby
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Serves 6
Easy
Total time: 10 mins
10 mins work
A star rating of 4.2 out of 5.6 ratingsRate
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A delicious, stress-free way to cook steak for a crowd
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Ingredients
Nutrition
Units:
MetricUS
-
12thin-cut sandwich or minute steaks
about 85g/3oz each, or 6 small sirloin steaks, about 140g/5oz each
-
small bunch basil
leaves only
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2 x balls mozzarella
torn
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1 tbsp oil
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300g SunBlush pepper
from the deli counter, plus 1 tbsp of their oil
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handful black or green olives
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1 tbsp balsamic vinegar
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Nutrition: per serving
- kcal431
- fat24g
- saturates10g
- carbs6g
- sugars0g
- fibre2g
- protein48g
- salt1.61g
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Method
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step 1
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.
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step 2
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.
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step 3
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.
Recipe from Good Food magazine, September 2005
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A star rating of 4.2 out of 5.6 ratings
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