Mozzarella beef wraps

Recipe uploaded by

Jane Hornby

2 ratings

Recipe by Jane Hornby

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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.

Per serving

431 kcalories, protein 48g, carbohydrate 6g, fat 24 g, saturated fat 10g, fibre 2g, salt 1.61 g

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• katieluvbunny

  13 January 2008

  katieluvbunny rated and commented on this recipe

  

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

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• becky

  25 January 2009

  becky commented on this recipe

  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

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• Recipes

  02 September 2009

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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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Serves 6

Preparation and cooking times

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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