- 12 thin-cut sandwich or minute steaks, about 85g/3oz each, or 6 small sirloin steaks, about 140g/5oz each
Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…
- small bunch basil, leaves only
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
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- handful black or green olives
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 1 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
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.