Mozzarella beef wraps

• sandwich or minute steaks12thin-cut

  about 85g/3oz each, or 6 small sirloin steaks, about 140g/5oz each

• basil↗small bunch

  leaves only

• balls mozzarella↗2 x

  torn

• oil1 tbsp tbsp
• SunBlush pepper↗300g g

  from the deli counter, plus 1 tbsp of their oil

• black or green oliveshandful

  handful

• balsamic vinegar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 230C/fan 210C/gas 8. Season steaks, place a few basil leaves on each and split the mozzarella between them. Bring the sides of the steaks together to make an open parcel, securing the edges with a cocktail stick. If making up to a day ahead, cover and chill.

2. 2

   Heat a heavy-based roasting tin on a high heat, add the oil and brown the beef on all sides – this should take about 1 min in total and the meat will still be rare in the middle.

3. 3

   Add the peppers, their oil and the olives to the tin, pour over the vinegar, then roast for 2-3 mins for medium rare, longer for well done. Cover with foil and leave to rest for up to 5 mins. Scatter over remaining basil before serving.