Rolled Butterflied Steak

Ingredients:

• Pork, steak or chicken breast. Choose a cut that you can easily butterfly (which means it should be about 1 cm in thickness). Leave some of the fat on. You will slice the meat through its middle, then opening it so the surface area is doubled.
• Pesto - make or buy
• Finely chopped cloves of garlic (1 per steak)
• Sliced parmesan cheese (about 10 g per steak)
• Fresh basil or parsley (or just use dried Italian herbs)
• Salt & pepper
• Cocktail sticks to fasten.
• Pasta of your choice.
• 1 quantity of Perfect Italian Sauce

To assemble:

After butterflying steak, spread the meat with pesto. Add chopped garlic, parmesan cheese and herbs. Now roll steak up and fasten with cocktail stick (maybe 2).

If the meat you are using is too thin to butterfly then DON'T. Simply spread the pesto, garlic, parmesan and herbs onto one side of the meat and roll up to form a lovely meaty chunk. Fasten with a cocktail stick and proceed.

Gently fry in olive oil in frypan. Keep turning so that meat browns. After about 5 minutes, place gently in quantity of tomato sauce, simmer and cover.

Cook for 40 minutes. If you are using pork, particularly a tender loin cut, be aware that it can dry out very quickly so don't overcook it. In fact, just braise it quickly (to give it some colour) and add to the Italian Sauce and let it cook it for you.

Serve with pasta, extra parmesan cheese and pepper.