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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Grains Spanish Gma1 1 servings

INGREDIENTS

1 1/2 lb Boneless beef top sirloin steak; cut 1-inch thick
1 ts Garlic powder; divided
1/4 ts Freshly ground black pepper
1 Red and green bell pepper; cut lengthwise into
; strips
1 sm White onion; thinly sliced
1 c Sliced fresh mushrooms
1 tb Sour cream or low-fat yogurt
1/3 c Chopped walnuts
1/4 ts Chili powder
1 cn Chopped green chilies; (4-ounce)
Lemon slices
Cilantro sprigs

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).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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