Ingredients:
2/3 cup seeded black olives
1/4 cup olive oil
1 garlic cloves, crushed
4 sun-dried tomatoes packed in oil, drained and chopped
1 tablespoon chopped fresh oregano
1 tablespoon balsamic vinegar
1/4 cup coarsely grated parmesan cheese
8 pork butterfly steaks ( approx 1.5kg)
8 slices prosciutto
Directions:
Process olives, oil, garlic, tomato, oregano, vinegar and cheese until smooth.
Place pork steaks between plastic wrap and pound with meat mallet until an even thickness.
Divide olive paste into 8 equal portions and spread over the surface of each steak, then roll to enclose mixture.
Wrap 1 piece of prosciutto around each roll and secure with toothpicks.
Cook pork rolls, uncovered on a heated oiled bbq or in greased heated frypan until browned all over and cooked as desired.
Servings: 8
Time preparation: 15 min.
Time total: 21 min.