Steak involtini

  • For the breading
  • 110g plain breadcrumbs
  • 25g grated Parmesan
  • For the filling
  • 75g grated Parmesan
  • 85g shredded mozzarella cheese
  • 8 tbsp olive oil
  • 15g chopped fresh basil leaves
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper
  • 2 (225g) London grill steaks, trimmed and pounded 1/3 cm thick
  • 1 (770ml) jar marinara sauce
Special equipment: 4 (10cm) skewers

1) For the breading: In a small bowl, combine the bread crumbs and 25g Parmesan cheese. Set aside.

2) For the filling: In a large bowl, mix together 75g Parmesan, mozzarella cheese, 4 tbsp olive oil, basil, and garlic. Season with salt and pepper, to taste. Cut the steaks in half crosswise and place on a work surface. Spread the mixture evenly over the steaks. Roll up the steaks and secure with skewers.

3) In a medium pan, heat the remaining 4 tablespoons of oil over medium heat. Roll the steaks in the breadcrumb mixture until coated and add to the pan. Cook the steaks until brown on all sides, about 6 to 8 mins. Add the marinara sauce to the pan. Bring the sauce to a simmer and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer, turning occasionally, for 10 to 15 mins for medium-well.

4) Remove the skewers, place the steaks on a cutting board and slice thinly. Arrange the steak slices on plates and serve with the marinara sauce.

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