INGREDIENTS

INSTRUCTIONS

Cook 2 more minutes, stirring frequently.  Remove from heat.  Spread steak
with 1 Tbl dairy sour cream. Top steak with 1 (4-ounce) can chopped green
chilis, drained. Collins' recipe does require some care to make.  It will
not roll-up correctly unless you are careful to do the following: 1.  The
steak must be pounded to about 1/4 inch thickness. 2.  When rolling it up,
push down FIRMLY.  It is OK if some of the sauce ingredients ooze out. The
sauce mixes with the vegetables. 3.  Use LONG sandwich toothpicks to really
hold it together. Pound the following until it is about 1/4 inch thick: A
1-inch thick boneless top sirloin beefsteak, about 1 1/2 pounds. Sprinkle
with:  1/2 tsp garlic powder  1/4 tsp freshly ground black pepper. In a
12-inch heavy skillet, heat over medium-high heat until hot: 1 tsp
vegetable oil  1 tsp butter. Panfry steak 5 to 7 minutes for medium rare
(150 F), or to desired doneness, turning once.  Remove steak to heated
platter and sprinkle with 1/2 tsp salt.  Keep steak warm. To the skillet,
add:  1 tsp vegetable oil  1 green bell pepper, cut lengthwise into small
strips  1 red bell pepper, cut lengthwise into small strips  1 small white
onion, thinly sliced  1 C sliced fresh mushrooms  1/3 C chopped walnuts.
Cook 2 minutes, stirring frequently.  Add:  1/2 tsp garlic powder 1/4 tsp
salt  1/4 tsp chili powder. Cook 2 more minutes, stirring frequently.
Remove from heat.  Spread steak with 1 Tbl dairy sour cream. Top steak with
1 (4-ounce) can chopped green chilis, drained. Starting at long side, roll
up steak jelly-roll fashion.  Secure with 6 long 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.
Recipe By     : 1991 Best of Beef
From: The Cuisines Of Mexico By Diana K
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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