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Beef Olives
By Andy | January 2, 2008
Beef Olives
Serves 4
Prep time : 15 minutes
Cooking time : 25 minutes
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Ingredients
4 slices of skirt or topside steaks, about 150 grams each.
4 tablespoons dijon or wholegrain mustard.
4 fresh spinach leaves, washed and stalks discarded.
4 slices good tasty cheese.
1/2 cup tomato puree.
12 chat potatoes, peeled and halved.
2 cups frozen peas.
2 tablespoons dried chives.
Fresh chopped parsley to serve.
Method
Place steaks between 2 sheets of cling wrap, and flatten with a mallet until all are uniform thickness, about 5mm.
Spread mustard across the top of each steak, sprinkle the chives across the steaks and then top with a spinach leaf and cheese.
Roll steaks into a log, secure with toothpicks.
Boil a pot of water and add the potatoes, which will need 12-15 minutes to cook.
Heat a non stick pan over medium heat and fry the rolled steaks for 5-6 minutes, until sealed all over.
Add the puree to the pan and cover and cook for a further 5-6 minutes, frequently turning the steaks. Add water if necessary.
Add peas to a pot of boiling water and cook for 4-5 minutes, or until tender.
Remove the steaks, cover with foil and allow to rest while rest of dish is finished.
Serving
Remove toothpicks from the steaks, slice in 1-2cm thicks pieces.
Serve the potatoes and peas sprinkled with parsley, drizzle some of the puree over the sliced steaks before serving.
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