Method

1. Lay the steaks on a large plate. Place mozzarella slices evenly on one end of the steaks. Start to roll the steaks from the mozzarella-filled end, and then stick a lightly oiled toothpick or skewer in each steak roll to secure in place. Season the rolls with salt and pepper.

2. Heat ½ tbsp of oil in a medium-sized saucepan, over medium heat. Fry the garlic and onion for 1min, or until lightly softened.

3. Add the oregano, stir, and heat through before adding the tinned tomatoes. Allow the sauce to cook for 3mins.

4. While the sauce is simmering, heat the remaining 1 tbsp of oil in a large, non-stick frying pan, over high heat.

5. Fry the steaks for 3mins, or until lightly browned and cheese is beginning to melt. Season lightly with salt and pepper.

6. Add the spinach and basil to the sauce, and stir until wilted. Pour 5 tbsp of water into the sauce, stir, and take off the heat.

7. Pour the tomato sauce into the steak pan and allow it to cook around the steaks for 3mins. Prepare the salad and pine nuts while the tomato sauce and steaks cook.

8. Heat the same, roughly rinsed saucepan used for the tomato sauce, over medium heat. Add the pine nuts and toast for 1min, or until lightly golden and warmed. Make sure to stir constantly as they can burn quickly.

9. Serve the hot steak rolls sprinkled with pine nuts. Include a side salad dressed with 1 tbsp olive oil, ½ lemon juice, and salt and pepper.