Step 1

Using a meat mallet or a rolling pin, pound the steaks between sheets of baking paper to about 5mm thick. Cut steaks in 2 widthways. (You can ask your butcher to do this for you.)

Step 2

Combine the parsley, garlic, parmesan and pine nuts in a small bowl and season with sea salt and black pepper.

Step 3

Lay the prosciutto slices over each steak and scatter with parsley mixture. Roll up to enclose and secure with toothpicks.

Step 4

Heat the olive oil in a large frypan over medium-high heat and cook the rolls for 3-4 minutes, turning, until browned all over. Transfer to a plate and cover loosely with foil.

Step 5

Add wine to hot pan and boil until reduced by half. Add the passata and bring to the boil, then simmer over low heat for 5 minutes or until thickened. Season to taste with sea salt and freshly ground black pepper. Return rolls and any juices to pan, then scatter with basil and cook for 3 minutes or until heated through. Slice rolls in half and serve with soft polenta, if desired.