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My stuffed steaks

Minute steak stuffed with goats cheese and basil with a chunky roasted cherry tomato sauce


  • Stuffed steaks:

  • 6 medium minute steaks

  • 1/2 cup of white wine

  • 3 medium garlic cloves finely chopped

  • Small hand full of finely chopped continental parsley

  • 1/2 tsp of smokey paprika

  • 6 large basil leaves whole

  • 6 medium slices of good goats cheese

  • Salt & cracked pepper to season

  • Chunky sauce:

  • 2 punnets of kalamata cherry tomatoes halved

  • 2 punnets of grape cherry tomatoes halved

  • 6 garlic cloves grated

  • 1 tbls dried oregano

  • Hand full of chopped fresh basil

  • Rind and juice of one small lemon

  • 1 spoon of finely chopped cappers

  • 1/2 cup of virgin olive oil

  • Salt and cracked pepper to season


  • 1.


  • 2.

    In a marinading bowl add the 6 minute steaks, parsley, garlic, oil, wine, salt & cracked pepper then place in fridge for at least 30 min.

  • 3.


  • 4.

    Preheat oven to 180-200 degrees, then in a medium baking ceramic baking dish add the halved 4 punnents of cherry tomatoes, garlic, oregano, basil, lemon rind and juice, cappers, oil, salt & cracked pepper then mix it all through so the flavors and spread evenly and sauce is aromatic then place in oven for 15-20 min or until you see if soften and lightly color, be careful you stir the sauce on occasion to make sure the sauce is cooking evenly.

  • 5.

    Steak stuffing:

  • 6.

    After the steaks have marinaded, you place the steak flatly on a flat surface then at one half of the steak you place one slice of cheese and one basil leaf, then fold the other half of the steak over the filling, repeat still all steaks are stuffed.

  • 7.

    In a slightly hot fry pan fry the stuffed steaks for no more than a minute on each side then place aside. Grab out the roasting cherry tomatoes from the oven and then place the steaks into the cherry tomato sauce in a stand right position making sure the sauce is covering the steaks at least half way then roast in oven for a further then minutes.

  • 8.

    Serve with mash or rice

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