Mozzarella beef wraps
A delicious, stress-free way to cook steak for a crowd
Difficulty and servings
Serves 6
Preparation and cooking times
10 mins work
- 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.
- 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.
- 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.
Per serving
431 kcalories, protein 48g, carbohydrate 6g, fat 24 g, saturated fat 10g, fibre 2g, salt 1.61 g
Recipe from Good Food magazine, September 2005.
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http://www.bbcgoodfood.com/recipes/2814/
http://www.bbcgoodfood.com/recipes/2814/
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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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Difficulty and servings
Serves 6
Preparation and cooking times
10 mins work
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
Per serving
431 kcalories, protein 48g, carbohydrate 6g, fat 24 g, saturated fat 10g, fibre 2g, salt 1.61 g
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13 January 2008
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