Spanish Steak with Sautéed Vegetables
Posted By: Mary Ellen Tue, 23 Mar 2004,
at 4:08 p.m.
1 lb. BEEF TOP SIRLOIN STEAK, trimmed,
boned and cut 3/4 inch thick
1 tsp. GARLIC POWDER, divided
1/4 tsp. BLACK PEPPER, freshly ground
2 tsp. VEGETABLE OIL, divided
1 tsp. BUTTER
3/4 tsp. SALT, divided
1 each med. RED AND GREEN BELL PEPPER, cut lengthwise into thin strips
1 small ONION, thinly sliced
1 cup fresh MUSHROOMS, sliced
1/3 cup WALNUTS, chopped
1/4 tsp. CHILI POWDER
1 Tbsp. SOUR CREAM
2 Tbsp. canned GREEN CHILES, drained and chopped
Pound beef steak with flat side of meat mallet to about 1/4-inch thickness.
Combine 1/2 teaspoon garlic powder and pepper; sprinkle over steak. Heat 1
teaspoon oil and butter in 12-inch heavy frying pan over medium-high heat until
hot. Pan-fry steak 5 to 7 minutes for medium-rare or to desired doneness,
turning once. Remove steak to heated platter; sprinkle with 1/2 teaspoon salt.
Keep warm. Add remaining 1 teaspoon oil to frying pan. Add red and green
peppers, onion, mushrooms and walnuts. Cook 2 minutes, stirring frequently.
Combine remaining 1 / 2 teaspoon garlic powder, 1/4 teaspoon salt and chili
powder; sprinkle over vegetables and continue cooking 2 minutes, stirring
frequently. Spread steak with sour cream; top with chilies. Starting at short
side, roll up steak jelly-roll fashion; secure with 4 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.