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.

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