GMA Recipe: Spanish Steak Roll with Sauteed Vegetables

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Spanish Steak Roll with Sauteed Vegetables
From Bridget Swinney
1993

Ingredients

1 1/2 lbs. boneless beef top sirloin steak, cut 1-inch thick

1 tsp. garlic powder, divided

1/4 tsp. freshly ground black pepper

1 each red and green bell pepper, cut lengthwise into strips

1 small white onion, thinly sliced

1 c. sliced fresh mushrooms

1 tbsp. sour cream or low-fat yogurt

1/3 c. chopped walnuts

1/4 tsp. chili powder

1 4-oz. can chopped green chilies

lemon slices

cilantro sprigs

Directions

Pound boneless beef top sirloin steak to about 1/4-inch thickness. Sprinkle with 1/2 tsp. garlic powder and pepper. Heat 1 tsp. 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 1/2 tsp. salt. Keep arm. Add remaining 1 tsp. 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).