*This recipe is gluten-free according to industry standards
Ingredients
- thin-cut sirloin steak or minute steak 4 pieces (300g in total), fat trimmed
- parmesan 25g, grated
- pine nuts 1 tbsp, chopped
- basil a handful, chopped
- olive oil
- garlic 2 cloves, thinly sliced
- chilli flakes a pinch
- red wine 75ml
- chopped tomatoes 200g tin
- balsamic vinegar
- rocket 50g
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.
Nutritional Information
- Kcals 472
- Fat 29.1g
- Saturates 8.1g
- Carbs 6g
- Sugars 5.3g
- Fibre 1.7g
- Protein 39.7g
- Salt 0.5g
