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.
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