Mozzarella beef wraps


  • 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

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.

View full recipe at SpringPad


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