Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Harris Teeter's Rancher Steak Rollup




Source of Recipe


Chef Phil Anderson


List of Ingredients




* 4 Rancher strip steaks
* 1/2 teaspoon salt (for the steak)
* 1/2 teaspoon pepper
* 1 cup fresh bread crumbs
* 1 cup chopped onion
* 1 cup zucchini squash, finely chopped
* 1/4 cup green pepper, chopped
* 1 tablespoon garlic, minced
* 1/2 cup tomato, diced
* 1/4 cup fennel, chopped
* 1 tablespoon basil, chopped
* 1 teaspoon salt (for the stuffing)
* 1 egg, beaten
* 2 tablespoons extra virgin olive oil (for the stuffing)
* 1/4 cup extra virgin olive oil (for browning meat)

Recipe



1. Cut 4 strip steaks horizontally to butterfly and pound until 1/4 inch thick. Salt and pepper the steaks.
2. Mix together bread crumbs, onion, zucchini squash, green pepper, garlic, tomato, fennel, basil, 1 teaspoon salt, egg, and 2 tablespoons extra virgin olive oil.
3. Spread mixture evenly over each piece of meat. Roll and fasten with a toothpick.
4. Brown meat rolls on all sides in 1/4 cup extra virgin olive oil.
5. Place the rolls on a sheet pan and finish in a pre-heated 350 degree oven for 8 minutes.
6. Pan juices may be thickened for gravy.

When roasted and chilled, this is a great cold appetizer. Serve it sliced with a horseradish sauce.