Name: Mediterranean vegetable-filled steaks
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 butterfly lamb steaks (360g); 8 fresh basil leaves; 8 (100g) marinated quartered artichoke hearts, drained; 2/3 cup (100g) drained semi-dried tomatoes; 150 gram bocconcini, sliced thinly; Rocket and red onion salad; 2 tablespoon olive oil; 1 tablespoon lemon juice; 1 teaspoon dijon mustard; 100 gram rocket leaves; 1/2 cup loosely packed fresh basil leaves; 1 red onion (170g), sliced thinly; 1 tablespoon baby capers, rinsed, drained

Mediterranean vegetable-filled steaks

An exquisite Mediterranean variation of a classic beef steak stuffed with artichokes, sun-dried tomatoes and bocconcini.

Ingredients

4 butterfly lamb steaks (360g)

8 fresh basil leaves

8 (100g) marinated quartered artichoke hearts, drained

2/3 cup (100g) drained semi-dried tomatoes

150 gram bocconcini, sliced thinly

Rocket and red onion salad

2 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon dijon mustard

100 gram rocket leaves

1/2 cup loosely packed fresh basil leaves

1 red onion (170g), sliced thinly

1 tablespoon baby capers, rinsed, drained

Method

1.Using meat mallet, gently pound steaks between sheets of plastic wrap until 1cm thick. Place two basil leaves on one half of each steak; top each with two artichoke quarters, a quarter of the tomato and a quarter of the cheese. Fold each steak over filling; tie with kitchen string.

2.Cook steaks on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired.

3.Meanwhile, make rocket and red onion salad. Toss all the ingredients gently in a bowl.

4.Serve steaks with salad.

Kitchen string can be put to a-hundred-and-one uses when you’re cooking, but be certain to use an all-cotton string and not one made from synthetic material: your food will not be improved by the taste of molten plastic.
Note

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Ingredients

Method

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