Stuffed butterfly steaks with pesto seeds

Ingredients for 6 servings:

• 6 steak(s) (butterfly steaks from pork)
• 200 g cream cheese
• 3 tsp balsamic vinegar
• 1 tsp oregano
• 6 slice(s) ham, raw
• 6 tsp pesto
• 1 package of tomatoes, pureed
• 1 small can of tomato paste
• 1 bell pepper(s), cut into strips
• 1 clove(s) garlic, crushed
• salt and pepper
• 1 tsp olive oil
• Sugar
• 150 ml water
• Fat for the casserole dish

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Season the butterfly steaks with salt and pepper. Mix the cream cheese with 1 teaspoon of balsamic vinegar, the oregano, and a little salt. Spread the mixture equally over the inside of the butterfly steaks. Place a teaspoon of pesto on each slice of ham. Roll up the slices and place them on the cream cheese mixture. Fold the butterfly steaks together, perhaps sealing them with roulade rings or something else. Heat oil in a pan and briefly sear the steaks on both sides. Place in a greased baking dish. Loosen the pan juices with 150 ml of water. Add tomato paste, passata, and the bell pepper strips. Add the crushed garlic and the remaining balsamic vinegar. Season with salt, pepper, sugar, and oregano. Pour the sauce over the steaks. Cook in a preheated oven at 180°C (convection oven) for about 25-30 minutes. The filling will run slightly out of the steaks, which is delicious. Rice and pasta go well with the sauce.