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
- 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.
- 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.
- 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