Olive and Sun-dried tomato Stuffed Beef Rolls

I have a feeling I should have been born Greek as my love for olives is pretty much indescribable. I can sit and literally eat the whole jar and am a firm believer that a salad isn’t a salad, and a pizza isn’t a pizza, without olives. Thus, when I stumbled across the notion of rolling olives inside steaks, my mouth instantly started watering and I jumped into the car to go get the ingredients. This dish is full of strong flavours and a must do for any olive lover!



1/2 cup sun-dried tomatoes – either buy dry-packed or pull off most of the oil with your fingers

25 kalamata olives, pitted

2 cloves of garlic, roughly chopped

1 tsp dried oregano

1/4 tsp ground black pepper

2 steaks (I used scotch fillet but you can pretty much use anything – the original recipe calls for top round steaks)

1 tsp + 2 tbsp olive oil

1 tbsp lemon juice

Handful of chopped fresh basil

Note: You will need kitchen string


  1. Put the sun-dried tomatoes, olives, garlic, oregano, and pepper in a food processor and pulse until finely chopped.
  2. Pound the meat until is about 1/4 of an inch think – you can do this how ever you like – between sheets of baking paper, with a mallet or a rolling pin – pick your weapon and have some fun :)
  3. With a sharp knife, lightly score the steaks on one slice in a crosshatch pattern.
  4. Evenly divide the olive filling between the 2 steaks. Form into a roll about 1/3 of the way down the steak from one end, leaving a 1/2 inch border from the end. Fold the short end over the top of the filling and roll the steak up. Tie the rolls in 3-4 places with kitchen string.
  5. Place a large non-stick frypan over a medium-high heat stove and warm the 1 tsp of olive oil. Cook the steak rolls for 5-8 minutes, turning often to ensure all sides are browned and sealed, including the top and bottom. Note: If the steaks still don’t look cooked enough increase the time and remove when they are cooked to your taste. I like mine medium rare so only cook for a shorter time. Once cooked transfer to a plate.
  6. In a small bowl, combine the basil, lemon juice and remaining olive oil (2 tbsp). Spoon evenly over the steaks and cover the plate with aluminium foil.
  7. Allow the steaks to rest for 10 minutes before slicing in 1 inch think slices.



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