Spanish Steak Roll with Sauteed Vegetables Recipe

Spanish Steak Roll with Sauteed Vegetables Recipe

  • 1 pound trimmed boneless beef sirloin steak, cut 3/4 inch thick
  • 1 teaspoon garlic powder, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons vegetable oil
  • 1 teaspoon butter
  • 3/4 teaspoon salt, divided
  • 1 red bell pepper, cut lengthwise into strips
  • 1 green bell pepper, cut lengthwise into strips
  • 1 small onion, thinly sliced
  • 1 cup sliced fresh mushrooms
  • 1/3 cup chopped walnuts
  • 1/4 teaspoon chili powder
  • 1 tablespoon dairy sour cream
  • 1 tablespoon drained, chopped and canned green chilies
  • Lemon slices
  • Cilantro sprigs
  1. Pound beef steak with flat side of meat mallet to about 1/4 inch thickness. Combine 1/2 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 1/2 teaspoon salt. Keep warm.
  2. 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 1/2 teaspoon garlic powder, 1/4 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.
  3. To serve, carve steak roll between wooden picks; remove and discard wooden picks.
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