Mozzarella beef wraps

Mozzarella beef wraps

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(5 ratings)

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Cooking time

10 mins work

Skill level

Easy

Servings

Serves 6

A delicious, stress-free way to cook steak for a crowd

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
431
protein
48g
carbs
6g
fat
24g
saturates
10g
fibre
2g
sugar
0g
salt
1.61g
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Ingredients

  • 12 thin-cut sandwich or minute steaks, about 85g/3oz each, or 6 small sirloin steaks, about 140g/5oz each
  • small bunch basil, leaves only
  • 2 x 150g balls mozzarella, torn
  • 1 tbsp oil
  • 300g SunBlush peppers from the deli counter, plus 1 tbsp of their oil
  • handful black or green olives
  • 1 tbsp balsamic vinegar

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Method

  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.
  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.
  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.

Recipe from Good Food magazine, September 2005

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Comments

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eleanormayo's picture
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I really like these, they are fresh and light and definately tasty!!

sarahaaw's picture
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A new family favourite!

jaybotter's picture

mmmm wow this went down a treat... i however used a stonger cheese n served it up with fresh warm bread.... FAB!

beckyroge's picture

having made these the other night we found the mozzerella very bland and would substitute this for a different cheese next time a good idea but need to retail to my own tates

katieluvbunny's picture
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Easy to make. Changed the peppers to sun blush tomatoes as my kids prefer them, it worked very well.

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