Bocconcini Beef Steaks

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Colourful and full of flavor, these steaks will be the highlight of the meal.

Prep: 10 mins

Cook: 10 mins

Serves 4

Excellent source of iron

Ingredients

4 Quality Mark rump steaks
2 tablespoons sun dried tomato pesto
1 cup baby spinach leaves
80g bocconcini sliced
4 pieces roasted red capsicum

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.

Suitable Cuts
Nutrition

RUMP STEAKS

EYE FILLET

SIRLOIN

Nutrition Information Per Serving

Serving size: 182g

Energy kJ (kcal)	1103 (263)
Protein (g)	35.8
Fat (g)	12.7
Saturated (g)	5.1
Carbohydrate (g)	1.5
Sugars (g)	1.2
Sodium (mg)	227
Iron (mg)	4.0
Zinc (mg)	5.9
Vitamin B12 (ug)	5.1
Vitamin D (ug)	0.03
Selenium (ug)	6.8

Whichever one you choose, a beef steak is a sure way to boost your daily iron intake for the day, contributing to energy levels and a healthy immune system.