Steaks with pesto, tomatoes and feta cheese

7 steps · 45 min total

1. 01

   Roast Tomatoes and Feta

   Line a baking tray with baking paper. Arrange the 12 cherry tomatoes, scatter over the 2 tablespoons capers, 6 garlic cloves, and crumbled 180 g feta cheese.

   Drizzle with 2 tablespoons olive oil and a good grind of cracked pepper. Roast in an oven preheated to 200 °C for 30 minutes, or until the tomatoes are soft and slightly burst.

2. 02

   Finish Tomato Bake

   Once roasted, remove the tray from the oven and set aside. Sprinkle with 1/4 cup fresh basil.
3. 03

   Flatten Steaks

   While the tomatoes roast, flatten the 4 pork steaks with a meat mallet until they are evenly thin.
4. 04

   Roll Steaks with Pesto

   Smear one side of each steak with about 1/2 tablespoon of red pesto. Roll each steak tightly, ensuring the pesto is on the inside, then secure with a wooden or metal toothpick.
5. 05

   Dredge Steaks

   On a plate, mix the 4 tablespoons cornflour, 1/4 teaspoon sea salt, 1/4 teaspoon pepper, and the remaining 2 tablespoons basil. Dredge each pesto-rolled steak through this flour mixture, shaking off any excess.
6. 06

   Brown Steak Rolls

   In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the steak rolls and brown them for 5 to 6 minutes, turning constantly, until they are golden all around and cooked through.
7. 07

   Serve

   Before serving, carefully remove the toothpicks from the steak rolls. Serve them alongside the roasted tomatoes, capers, garlic, and feta bake.