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Ingredients

  • 4 pieces (300g in total) thin-cut sirloin steak or minute steak, fat trimmed
  • 25g parmesan, grated 
  • 1 tbsp pine nuts, chopped
  • a handful basil, chopped
  • olive oil
  • 2 cloves garlic, thinly sliced
  • a pinch chilli flakes
  • 75ml red wine
  • 200g tin chopped tomatoes
  • balsamic vinegar
  • 50g rocket

Method

  • STEP 1

    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.

  • STEP 2

    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

  • STEP 3

    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.

  • STEP 4

    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.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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