Stuffed Steak Roll

Stuffed Steak Roll

Vegetables like mushrooms, onions, carrots and peas supply vitamins A, B and C, as well as potassium, magnesium, fiber and antioxidants.

Ingredients

  • 1 steak (2½ lbs., butterflied)
  • Salt and pepper
  • 2 cups sliced mushrooms
  • 1 onion (diced)
  • ½ cup panko
  • 3 TBSP parsley (chopped)
  • 1 TBSP dried oregano
  • 1 cup cooked peas and carrots
  • 1 TBSP Nutrioli®
  • Worcestershire sauce
  • Low-sodium seasoning sauce
  • Kitchen twine
    Valor nutritivo por porción

  • 245 kcal
  • 6g Fats
  • 38g Proteins
  • 10g Carbohydrates

Directions

  1. Lay out steak on working surface. Season with salt and pepper and sprinkle with a light layer of panko.
  2. In a bowl, combine remaining ingredients, except sauces. Mix well and season with pepper and a pinch of dried oregano. Distribute vegetables evenly on meat and then roll, securing with kitchen twine. Heat Nutrioli® in a skillet and sear steak on all sides until browned.
  3. Combine sauces in a small bowl and use them to baste steak. Place steak in an oven-safe dish and bake at 350 °F for 25 minutes or until achieving desired doneness. Slice and serve.


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