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Ingredients
- 6 scotch fillet or sirloin steaks
- Sea salt and pepper
- 2 tbsp grated parmesan
- 2 garlic cloves, crushed
- 2 tbsp chopped parsley
- 1 tbsp salted capers, rinsed
- 2 tsp grated lemon zest
- 4 tbsp fresh white breadcrumbs
- Olive oil
- Extra basil leaves, to serve
- Sugo
- 2 tbsp olive oil
- 1 small onion, finely diced
- 100ml red wine
- 400g tinned chopped tomatoes
- 1 tbsp tomato paste
- 2 tbsp basil leaves, torn
- 1 tsp sugar
- 150ml hot water
Method
For the sugo
Heat the olive oil in a pan and cook the onion until soft. Add the wine and reduce by half. Add the tomatoes, tomato paste, basil, sugar and water and simmer, stirring occasionally, for 20 minutes.
Cut each steak in half horizontally, flatten each half with a rolling pin and season well. Mash the parmesan, garlic, parsley, capers, zest and breadcrumbs together and scatter lightly on top. Roll up tightly and secure with toothpicks. Brush with oil and grill or pan-sear on both sides until browned.
To serve
Arrange on a large long platter and drizzle the sugo down the middle. Scatter with basil leaves and serve.
