Beef And Olive Tapenade Stacks
- 4 None beef sirloin steaks (5-6 oz each), trimmed
- 2 tbsp store-bought olive tapenade
- 4 slices store-bought roasted pepper
- 1 medium zucchini, thinly sliced diagonally
- 8 slices Swiss cheese
- 1 tbsp vegetable oil
- None None Steamed baby potatoes and mixed salad, to serve
- Preheat the oven to 400u0b0F. Cut each steak in half horizontally.
- For each stack, place a piece of steak on a work surface. Spread with 2 tsp tapenade. Top with a piece of pepper, a few zucchini slices, two cheese slices and another piece of steak. Using unwaxed white kitchen string, tie stacks to secure the filling. Drizzle stacks with oil; season with salt and pepper.
- Heat a large ovenproof skillet on high heat. Cook beef stacks for 1-2 mins each side or until browned. Transfer skillet to oven. Bake for 6-7 mins for medium or until cooked to desired doneness. Serve beef stacks with potatoes and salad.
beef sirloin, storebought olive tapenade, storebought, zucchini, swiss cheese, vegetable oil, steamed baby potatoes
Taken from recipes-plus.com/api/v2.0/recipes/32921 (may not work)