Ingredients

Method

• 400 g mozzarella, sliced
• 100 g pecorino, grated
• 100 g pine nuts
• 4 T fresh Italian parsley
• 6 sirloin steaks (see cook’s note)
• 12 slices prosciutto
• 2 T olive oil
For the roasted pomodoro sauce, mix:
• 1 onion, chopped
• 2 carrots, grated
• ¼ cup olive oil
• 4 cloves garlic, chopped
• 2 T fresh rosemary, chopped
• 2 x 400 g cans whole tomatoes
• 1 cup rosé wine
• 110 g tomato paste
For the gremolata roast potatoes:
• 8 potatoes, peeled and cubed
• 2 T olive oil
• 2 T fresh rosemary
• salt, to taste
• 2 lemons, zested
• 4 cloves garlic, finely minced
• ¼ cup fresh Italian parsley, chopped

Method

Ingredients

1. Preheat the oven to 180°C. Place the cheese, pine nuts and parsley into a bowl and mix.

2. Place 2 slices proscuitto on top of each piece of steak. Divide the cheese mixture into 6 portions and place 1 portion in the middle of each steak.

3. Roll up each steak and secure with string. Heat the olive oil in a pan and brown the meat. Remove from the pan and set aside.

4. Place the sauce ingredients in a baking dish, add the meat, cover and roast for 1 hour. Uncover and roast for a further 30 minutes.

5. To make the gremolata potatoes, toss the potatoes in the olive oil, rosemary and salt and roast for 45 minutes, or until golden brown and crispy. Toss with the remaining ingredients. To serve, slice the meat and serve with sauce and potatoes.

Cook’s note: Ask your butcher to slice the steak and pound as thinly as possible.