Mozzarella beef wraps
- Preparation and cooking time
- Total time
- 10 mins work
- Easy
- Serves 6
Skip to ingredients
- 12thin-cut sandwich or minute steaksabout 85g/3oz each, or 6 small sirloin steaks, about 140g/5oz each
- small bunch basilleaves only
- 2 x balls mozzarellatorn
- 1 tbsp oil
- 300g SunBlush pepperfrom the deli counter, plus 1 tbsp of their oil
- handful black or green olives
- 1 tbsp balsamic vinegar
Nutrition: per serving
- kcal431
- fat24g
- saturates10g
- carbs6g
- sugars0g
- fibre2g
- protein48g
- salt1.61g
Method
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.
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.
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.
