Beef And Olive Tapenade Stacks - cooking recipe

Ingredients

4 None beef sirloin steaks (5-6 oz each), trimmed
2 tbsp store-bought olive tapenade
4 slices store-bought roasted pepper
1 medium zucchini, thinly sliced diagonally
8 slices Swiss cheese
1 tbsp vegetable oil
None None Steamed baby potatoes and mixed salad, to serve

Preparation

Preheat the oven to 400\u00b0F. Cut each steak in half horizontally.
For each stack, place a piece of steak on a work surface. Spread with 2 tsp tapenade. Top with a piece of pepper, a few zucchini slices, two cheese slices and another piece of steak. Using unwaxed white kitchen string, tie stacks to secure the filling. Drizzle stacks with oil; season with salt and pepper.
Heat a large ovenproof skillet on high heat. Cook beef stacks for 1-2 mins each side or until browned. Transfer skillet to oven. Bake for 6-7 mins for medium or until cooked to desired doneness. Serve beef stacks with potatoes and salad.