Stuffed Steak Rolls
Stuffed Steak Rolls - Beef with a difference: Savory meat with juicy filling
Healthy, because
Even smarter
Nutritional values
One portion of this recipe covers your daily requirement of zinc and almost half of your daily requirement of iron, which helps support a healthy immune system.
Instead of 2 large steaks, you can also use 4 smaller pieces. Remember, it is important that the meat is cut as thin as possible to make sure it folds easily.
(Percentage of daily recommendation)
| Calorie | 281 cal. | (13 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 13.8 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.4 mg | (145 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 535 mg | (13 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 266 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 2 yellow Bell pepper
- 2 scallions
- 2 tsps green peppercorns (from a jar, drained)
- 2 large thin slices, Round steak Steak fillet (about 10 oz. each)
- salt
- peppers
- 4 tsps medium hot Mustard
- 1 Tbsp Canola oil
Kitchen utensils
Preparation steps
Cut yellow peppers in half, remove the seeds and rinse. Place on a baking sheet and broil under the hot oven grill until the skin is dark, about 10 minutes.
Remove, cover with a damp kitchen towel and let stand for 10 minutes.
Meanwhile, trim scallions, rinse and cut into thin rings. Place in a small bowl with the green peppercorns.
Remove skins from yellow pepper halves, cut into strips and mix with the scallion rings.
Season beef with salt and pepper. Spread on one side with the mustard and then cut each slices crosswise. Distribute yellow pepper strips and scallion mixture on top.
Fold pieces of meat into rolls and pin together with toothpicks. With the oil, coat an aluminum grill pan. Cook rolls on the hot grill on each side for 8-10 minutes.
