Bocconcini beef steaks

Bocconcini beef steaks



Prep Time


Cook Time



4 rump steaks, approx 25mm thick and 150g each

2 tbsp sun dried tomato pesto

1 cup baby spinach leaves

80 g bocconcini, sliced

4 pieces roasted red capsicum


  • Butterfly steaks and open out
  • Spread one side of steak with pesto. Top one half of each steak with spinach leaves, bocconcini and roasted capsicum
  • Fold other half of steak over to enclose filling and gently press together
  • Tie with food grade bands if needed
  • Heat 10 ml oil in large heavy based frying pan. Cook steaks for 3 minutes on each side, over high heat, until well browned and cheese begins to melt
  • Remove to warm plate, cover loosely with foil and stand for 5 minutes before serving


  • Serve with sautéed potatoes and green vegetables
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