Dinner ideas

Mediterranean vegetable-filled steaks

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


Rocket and red onion salad


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.


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