Mozzarella beef wraps

Mozzarella beef wraps

By Jane Hornby
  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)
By
Magazine subscription – 5 issues for £5

10 mins work

Easy

Serves 6
A delicious, stress-free way to cook steak for a crowd

Nutrition and extra info

Nutrition: per serving

  • kcal431
  • fat24g
  • saturates10g
  • carbs6g
  • sugars0g
  • fibre2g
  • protein48g
  • salt1.61g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 12 thin-cut sandwich or minute steaks, about 85g/3oz each, or 6 small sirloin steaks, about 140g/5oz each
    Steak

    Steak

    Stayk

    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

  • small bunch basil, leaves only
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 2 x 150g balls mozzarella, torn
  • 1 tbsp oil
  • 300g SunBlush pepper from the deli counter, plus 1 tbsp of their oil
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • handful black or green olives
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
eleanormayo
2nd Apr, 2012
5.05
I really like these, they are fresh and light and definately tasty!!
sarahaaw
25th Feb, 2012
5.05
A new family favourite!
jaybotter
25th Nov, 2009
mmmm wow this went down a treat... i however used a stonger cheese n served it up with fresh warm bread.... FAB!
beckyroge
25th Jan, 2009
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
13th Jan, 2008
4.05
Easy to make. Changed the peppers to sun blush tomatoes as my kids prefer them, it worked very well.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.