Steak and parmesan involtini

Name: Steak and parmesan involtini
Total time: 40 min
Yield: serves 2
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

40 minutes
serves 2
A little effort

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

September 30, 2016 at 8:44 am

*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.