Steaks with pesto, tomatoes and feta cheese
12 cherry tomatoes, halved
180 g feta cheese, crumbled
2 tbs capers
6 whole garlic cloves, skin on
Cracked black pepper
2 -3 tbs olive oil for sprinkling
¼ cup fresh basil, chopped
4 pork steaks, trimmed
2 tbs pesto rosso (red pesto)
4 tbs cornflour
2 tbs dried basil
¼ tsp sea salt
¼ tsp black pepper
2 tbs olive oil
Place the tomatoes on a baking tray lined with baking paper, scatter over capers, garlic cloves and crumbled fetta.
Sprinkle with olive oil and cracked pepper. Cook in oven at 200°C for 30 minutes or until tomatoes are soft. Remove and set aside.
Sprinkle with fresh basil.
Meanwhile, flaten the steaks with a meat mallet.
Smear one side of each steak with ½ tablespoon of red pesto, make a roll (pesto side inside) and secure it with a wooden or metal toothpick.
Mix cornflour, dry basil, salt and pepper in a plate. Dredge the rolls through the flour mixture, shake off excess flour.
In a large skillet heat olive oil over medium-high heat, then brown the rolls for 5 -6, constantly turning them until golden all around.
Before serving, take out toothpick and serve with tomatoes, capers, garlic and fetta bake.