Summary

Ingredients

• 4 steak (s) (butterfly steaks)
• 8 tomato (s), dried, out the jar
• 200 g sheep cheese
• 3 tablespoon olive oil
• 1 teaspoon basil, dried

For the marinade:

• 1 teaspoon herbal salt
• 1 teaspoon black pepper, freshly ground
• 4 tablespoon olive oil
• 1 tablespoon red wine, dry
• 1 teaspoon rosemary, dried
• 0.5 teaspoon ½ paprika powder, noble sweet

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Instructions

1. Mix the ingredients for the marinade together. Wash the butterfly steaks, pat dry and fill with the other ingredients. To do this, unfold the steaks, cut the tomato slices in half, quarter the sheep`s cheese lengthways to make four thin slices, and place them in the meat. Place half a slice of tomato under and one over the sheep`s cheese, sprinkle both layers with a little basil. Fold the steaks together and stick them together with two toothpicks each. Soak the meat in the marinade for at least 2 hours.
2. Then heat 3 tablespoons of oil in a pan, sear the steaks on both sides and cook over a medium heat for about 10 minutes. Of course, this can also be done on the grillage.
3. A metaxa sauce (which is made from the roast stock obtained in no time), rosemary potatoes, a Greek farmer`s salad and a good Greek red wine go very well with this.