Greek butterfly steaks

Ingredients for 4 servings:

• 500 g steak(s) (butterfly steak)
• 60 g sheep’s cheese
• 20 g spring onions
• ½ red bell pepper(s)
• salt and pepper
• rosemary
• 1 tbsp olive oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Spread the butterfly steaks out on a plate or other flat surface. Slice the feta cheese and place it on one half of each steak. Clean the spring onions, cut them into fine rings, and arrange them on the feta cheese. Halve the bell pepper again and clean them. Briefly wash, dry, and dice. Arrange the vegetables on the feta cheese. Now fold the remaining half of the butterfly steaks over the filling and secure them with toothpicks. Heat olive oil in a pan and fry the two steaks until crispy on both sides. Then reduce the heat to medium and cook for a further 5 minutes on each side. Season with pepper, salt, and rosemary at the end to prevent the meat from becoming tough. Serve with a Greek-style potato casserole.