Greek Butterfly Steaks
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g steak (s) (butterfly steak)
- 60 g sheep cheese
- 20 g sprin onion (s)
- 0.5 ½ bell pepper (s), red
- salt and pepper
- rosemary
- 1 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Spread the butterfly steaks either on a plate or other flat surface. Cut the sheep`s cheese into slices and cover each of the steaks with half. Clean the spring onions, cut into fine rings and spread over the sheep`s cheese. Halve the half bell pepper again and clean. Wash briefly, dry and dice. Also distribute the vegetables on the sheep`s cheese. Now fold the free half of the butterfly steaks over the filling and pin together with toothpicks.
- Heat olive oil in a pan and fry both steaks until crispy on both sides. Then switch the temperature back to medium heat and finish cooking for 5 minutes on each side. Season with pepper, salt and rosemary at the end so that the meat does not become tough.
- A Greek-style potato casserole goes well with it.
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