Bocconcini beef steaks
Tasty beef steak with tomato pesto and bocconcini
4
Serves
10 mins
Prep Time
10 mins
Cook Time
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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Ingredients
4 Quality Mark rump steaks
2 Tbsp sun dried tomato pesto
1 cup baby spinach
80g boccocini
sliced
4 pieces red capsicums
roasted
Method
To Make Dish
1
Butterfly steaks and open out.
2
Spread one side of steak with pesto.
3
Top one half of each steak with spinach leaves, bocconcini and roasted capsicum.
4
Fold other half of steak over to enclose filling and gently press together.
5
Tie with food grade bands if needed.
6
Heat 10 ml oil in large heavy based frying pan.
7
Cook steaks for 3 minutes on each side, over high heat, until well browned and cheese begins to melt.
8
Remove to warm plate, cover loosely with foil and stand for 5 minutes before serving
9
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.
Energy
1552kJ (371 kcal)
Protein
42.8g
Total Fat
19.6g
Saturated Fat
7.2g
Carbs
4.6g
Dietary Fibre
2.2g
Sodium
154mg
Iron
4.5mg
Zinc
7.1mg
Vitamin B12
2.4µg
