Serves 4

  • 4 rump steaks, approx 25mm thick and 150g each
  • 2 tbsp sun dried tomato pesto
  • 1 cup baby spinach leaves
  • 80 g bocconcini, sliced
  • 4 pieces roasted red capsicum



  1. Butterfly steaks and open out.
  2. Spread one side of steak with pesto. Top one half of each steak with spinach leaves, bocconcini and roasted capsicum.
  3. Fold other half of steak over to enclose filling and gently press together.
  4. Tie with food grade bands if needed.
  5. Heat 10 ml oil in large heavy based frying pan. Cook steaks for 3 minutes on each side, over high heat, until well browned and cheese begins to melt.
  6. Remove to warm plate, cover loosely with foil and stand for 5 minutes before serving
  7. Serve with sautéed potatoes and green vegetables.


Recipe sourced from