Helenensteak

Ingredients for 4 servings:

• 4 steaks (butterfly steaks)
• 8 tomatoes, dried, from the jar
• 200 g sheep’s cheese
• 3 tbsp olive oil
• 1 tsp basil, dried
• 1 tsp herbal salt
• 1 tsp black pepper, freshly ground
• 4 tbsp olive oil
• 1 tbsp dry red wine
• 1 tsp rosemary, dried
• ½ tsp sweet paprika powder

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Greek stuffed steak

Mix the ingredients for the marinade together. Wash the butterfly steaks, pat dry, and fill with the other ingredients. To do this, open the steaks, halve the tomato slices, quarter the feta cheese lengthwise to create four thin slices, and place them in the meat. Place half a tomato slice under and one over the feta cheese, sprinkle both layers with a little basil. Fold the steaks together and secure each with two toothpicks. Marinate the meat for at least 2 hours. Then heat 3 tablespoons of oil in a pan, sear the steaks on both sides, and cook over medium heat for about 10 minutes. This also works on the grill. This goes very well with Metaxa sauce (which is quickly made from the meat juices), rosemary potatoes, a Greek farmer’s salad, and a good Greek red wine.