Bocconcini Beef Steaks
Tasty Beef Steak with Tomato Pesto and Boccocini
Colourful and full of flavor, these steaks will be the highlight of the meal.
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4 Quality Mark rump steaks
2 tbsp sun dried tomato pesto
1 cup baby spinach
80g, sliced boccocini
4 pieces, roasted red capsicum
To Make Dish
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 (182g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)