Name: Steak and parmesan involtini
Total time: 40 min
Yield: Serves 2
Cuisine: Italian
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

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.