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Spanish Steak Roll with Sauteed Vegetables
Sandy Collins COLORADO
Preparation Time: 20 minutes
Cooking Time: 9 to 11 minutes
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1
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pound trimmed boneless beef sirloin steak, cut ¾ inch thick*
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1
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teaspoon garlic powder, divided
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1/4
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teaspoon freshly ground black pepper
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1
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teaspoons vegetable oil
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1
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teaspoon butter
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3/4
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teaspoon salt, divided
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1 each
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medium red and green bell pepper, cut length wise into strips
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1
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small onion, thinly sliced
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1
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cup sliced fresh mushrooms
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1/3
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cup chopped walnuts
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1/4
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teaspoon chili powder
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1
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tablespoon dairy sour cream
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2
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tablespoons drained, chopped and canned green chilies
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Lemon slices
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Cilantro sprigs
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Pound beef steak with flat side of meat mallet to about ¼ inch thickness.
Combine ½ teaspoon garlic powder and pepper; sprinkle over the steak. Heat 1
teaspoon oil and butter in 12 inch heavy frying pan over medium heat until hot.
Panfry steak 5 to 7 minutes for medium-rare or to desired doneness, turning
once. Remove steak to heated platter; sprinkle with ½ teaspoon salt. Keep warm.
Add remaining 1 teaspoon oil to frying pan. Add red and green peppers, onion,
mushrooms and walnuts. Cook for two minutes, stirring frequently. Combine
remaining ½ teaspoon garlic powder, ¼ teaspoon salt and chili powder; sprinkle
over vegetables and continue cooking 2 minutes, stirring frequently. Spread
steak with sour cream; top with chilies. Starting with the short side, roll up
steak jelly roll fashion; secure with 4 wooden tooth picks. Spoon vegetables
around the steak roll; garnish with lemon slices and cilantro sprigs. To serve,
carve steak roll between wooden picks; remove and discard wooden picks. 4
servings.
* 1-pound top round steak, cut into ¾ inch thick, may be substituted for the
beef top sirloin.
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