Mozzarella beef wraps


Serves 6

 10 Mins Work


431 kcalories, protein 48g, carbohydrate 6g, fat 24g, saturated fat 10g, fibre 2g, sugar 0g, salt 1.61g



12 thin-cut sandwich or minute steaks, about 85g/3oz each.
small bunch basil, leaves only 
2 x 125g balls of Scottish Buffalo 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


  1. 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.
  2. 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.
  3. 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.


Special thanks to the Good Food Guide