Spanish steak roll with sauteed vegetables
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Boneless beef top sirloin steak; cut 1-inch thick |
| 1 | teaspoon | Garlic powder; divided |
| ¼ | teaspoon | Freshly ground black pepper |
| 1 | Red and green bell pepper; cut lengthwise into | |
| ; strips | ||
| 1 | small | White onion; thinly sliced |
| 1 | cup | Sliced fresh mushrooms |
| 1 | tablespoon | Sour cream or low-fat yogurt |
| ⅓ | cup | Chopped walnuts |
| ¼ | teaspoon | Chili powder |
| 1 | can | Chopped green chilies; (4-ounce) |
| Lemon slices | ||
| Cilantro sprigs | ||
Directions
Pound boneless beef top sirloin steak to about ¼-inch thickness. Sprinkle with ½ teaspoon garlic powder and pepper. Heat 1 teaspoon oil and butter in 12-inch heavy frying pan over medium-high heat until hot. Pan-fry steak 5-7 minutes for medium-rare doneness, turning once. Remove steak to heated platter, sprinkle with ½ teaspoon salt. Keep arm. Add remaining 1 teaspoon oil to frying pan. Add red and green peppers, onions, mushrooms, and walnuts. Cook 2 minutes, stirring frequently.
Spread steak with sour cream; top with chilies. Starting at long side, roll up steak jelly-roll fashion; secure with 6 wooden picks. Spoon vegetables around steak roll; garnish with lemon slices and cilantro sprigs. To serve, carve steak roll between wooden picks; remove and discard wooden picks.
Makes 6 servings.
Nutrient analysis per serving: 320 calories, 16 g. fat. Key nutrients: Vitamin C, 58% of RDA for pregnancy; zinc, 52%, iron, 15%.
From Eating Expectantly: The Essential Eating Guide and Cookbook for Pregnancy by Bridget Swinney (Copyright 1993 by Fall River Press).
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.