This gorgeously rich gluten free recipe for steak involtini is a great way to use up some left over red wine (if there's ever such a thing!). Ready in just 40 minutes, it's a great mid-week moreish munch
*This recipe is gluten-free according to industry standards
thin-cut sirloin steak or minute steak 4 pieces (300g in total),
pine nuts 1 tbsp,
basil a handful,
garlic 2 cloves,
chilli flakes a pinch
red wine 75ml
chopped tomatoes 200g tin
Put the pieces of trimmed steak between 2 sheets of clingfilm and bash with a rolling pin until about 1/2cm thick. Season the steaks well then divide the parmesan, pine nuts and basil evenly between them.
Roll up the steaks and secure with small skewers or cocktail sticks. Heat 1 tbsp olive oil in a non-stick frying pan. Add the steak rolls and brown all over, getting a really good colour on all sides
Take out of the pan and then add the garlic and chilli flakes and cook for a couple of minutes. Tip in the wine and let it bubble up for 2 minutes then add the tomatoes. Simmer for 5 minutes then return the rolls to the pan and cover. Cook for 10 minutes.
Meanwhile whisk 1 tbsp balsamic vinegar and 1 tbsp olive oil and season. Spoon the involtini and sauce onto plates, toss the rocket with the dressing and serve.