Bocconcini beef steaks
Tasty beef steak with tomato pesto and bocconcini
Serves
4
Prep Time
10 mins
Cook Time
10 mins
Stuffed with tomato, pesto and mozzarella cheese, these rump steaks are given a little extra - perfect for a barbecue or a easy midweek meal.
Stuffed with tomato, pesto and mozzarella cheese, these rump steaks are given a little extra - perfect for a barbecue or a easy midweek meal.
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ShareIngredients
4 Quality Mark rump steaks
2 Tbsp sun dried tomato pesto
1 cup baby spinach
80g bocconcini
sliced4 pieces red capsicums
roasted
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
Serving Suggestion - Serve with sautéed potatoes and green vegetables.
Nutrition Information per Serving (286g)
This nutrition analysis is based on 4 serves and is for the bocconcini beef steak only.
