Olive Magazine

Steak and parmesan involtini

Published: September 30, 2016 at 8:44 am
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

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

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal472
fat29.1g
saturates8.1g
carbs6g
sugars5.3g
fibre1.7g
protein39.7g
salt0.5g
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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.

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