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Name: Spanish Steak Roll with Sauteed Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 c Sliced fresh mushrooms; 1/3 c Walnuts chopped; Lemon slices; 1/4 ts Chili powder; 1 ts Garlic powder; divided; 1/4 ts Black Pepper freshly ground; 1 Red and green bell pepper;; 1 sm White onion; thinly sliced; 1 1/2 lb Boneless beef top sirloin; 1 tb Sour cream or low-fat yogurt; 1 cn Chopped green chilies;; Cilantro sprigs; ; strips

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INGREDIENTS

1 c Sliced fresh mushrooms
1/3 c Walnuts ; chopped
Lemon slices
1/4 ts Chili powder
1 ts Garlic powder; divided
1/4 ts Black Pepper ; freshly ground
1 Red and green bell pepper;
1 sm White onion; thinly sliced
1 1/2 lb Boneless beef top sirloin
1 tb Sour cream or low-fat yogurt
1 cn Chopped green chilies;
Cilantro sprigs
; strips

Servings

INSTRUCTIONS

Pound boneless beef top sirloin steak to about 1/4-inch thickness. Sprinkle with 1/2 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 1/2 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). Recipe by: Good Morning America

NOTES

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Spanish Steak Roll with Sauteed Vegetables

1 c Sliced fresh mushrooms
1/3 c Walnuts chopped
 Lemon slices
1/4 ts Chili powder
1 ts Garlic powder; divided
1/4 ts Black Pepper freshly ground
1 Red and green bell pepper;
1 sm White onion; thinly sliced
1 1/2 lb Boneless beef top sirloin
1 tb Sour cream or low-fat yogurt
1 cn Chopped green chilies;
 Cilantro sprigs
 ; strips

Pound boneless beef top sirloin steak to about 1/4-inch thickness. Sprinkle  with 1/2 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 1/2 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).        Recipe by: Good Morning America

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Nutrition

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Serving Size: 1 Serving (799g)
Recipe Makes: 1 servings

Calories: 1641
Calories from Fat: 1009 (61%)

Amt Per Serving		% DV

	Total Fat 112.1g	149 %
	Saturated Fat 37.3g	187 %
	Monounsaturated Fat 40.5g
	Polyunsanturated Fat 21.7g
Cholesterol 319.8mg		98 %
Sodium 368.6mg		13 %
Potassium 2600.1mg		68 %
Total Carbohydrate 8.6g		3 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 4.7g
Protein 146.5g		209 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1641

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