- 40g (1/4 cup) currants
- 13 small eschalots
- 4 beef minute steaks
- 1/4 bunch flat-leaf parsley
- 40g (1/4 cup) roasted pine nuts
- 25g (1/3 cup) fresh breadcrumbs
- 50g grated pecorino or parmesan
- 2 tablespoons extra virgin olive oil
- 24 bay leaves (optional)
- 400g tomato medley mix (see note)
- 1/4 bunch basil
- 2 tablespoons balsamic vinegar
- Step 1Place currants in a small bowl, pour over enough boiling water to cover, then set aside. Reserve 1 eschalot, then cut remaining 12 eschalots in half and peel.
- Step 2Place each steak between 2 sheets of plastic wrap, then, using the flat side of a meat mallet, pound until 3mm-thick. Cut each steak in half widthwise.
- Step 3To make filling, drain currants. Pick 1/4 cup parsley leaves and peel reserved eschalot. Finely chop parsley, eschalot and pine nuts. Place in a bowl with currants, breadcrumbs and pecorino.
- Step 4Preheat a greased barbecue or chargrill pan to medium–high heat. To make rolls, place beef slices flat on a chopping board, brush with oil, then season with salt and pepper. Divide filling among beef slices, flatten to cover, then roll up from 1 long side to enclose filling. Cut each roll in half widthwise.
- Step 5Alternating, thread 3 eschalot halves, 3 bay leaves and 2 beef rolls onto each skewer, threading rolls onto skewers at join to secure.
- Step 6Cook skewers, in 2 batches, for 3 minutes each side or until just cooked through. Meanwhile, to make salad, slice any large tomatoes and place on a platter with remaining tomatoes. Tear over basil and drizzle with vinegar.
- Step 7Divide salad and skewers among plates to serve.
Tips: We used Moraitis Tomato Medley Mix from selected supermarkets and greengrocers.
For beef rolls, substitute 3 small red onions, each cut into 8 wedges, for eschalots.
- Author: Sophia Young
- Image credit: Jeremy Simons
- Publication: MasterChef