Steak and parmesan involtini

  • 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


*This recipe is gluten-free according to industry standards



  • 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


  • 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