Recipe - Sandy Collins Spanish Steak Roll With Sauteed Vegetables

1 teaspoon Vegetable oil
1 Green bell pepper cut
Lengthwise strip
1 Red bell pepper cut
Lengthwise strip
1 small White onions thinly
Sliced
1 cup Fresh mushrooms cut or sliced up
1/3 cup Walnuts chopped
One half teaspoon Garlic powder
One fourth teaspoon Salt
One fourth teaspoon Chili powder

Cook 2 more minutes, stirring frequently. Remove from heat. Spread steak
with 1 Tbl dairy sour cream. Top steak with 1 (4ounce) can chopped green
chilis, drained. Collins' recipe does require some care to make. It will
not rollup correctly unless you are careful to do the following: 1. The
steak must be pounded to about One fourth inch thickness. 2. When rolling it up,
push down FIRMLY. It is OK if some of the sauce ingredients ooze out. The
sauce mixes with the vegetables. 3. Use LONG sandwich toothpicks to really
hold it together. Pound the following until it is about One fourth inch thick: A
1inch thick boneless top sirloin beefsteak, about 1 One half pounds. Sprinkle
with: One half tsp garlic powder One fourth tsp freshly ground black pepper. In a
12inch heavy skillet, heat over mediumhigh heat until hot: 1 tsp
vegetable oil 1 tsp butter. Panfry steak 5 to 7 minutes for medium rare
(150 F), or to desired doneness, turning once. Remove steak to heated
platter and sprinkle with One half tsp salt. Keep steak warm. To the skillet,
add: 1 tsp vegetable oil 1 green bell pepper, cut lengthwise into small
strips 1 red bell pepper, cut lengthwise into small strips 1 small white
onion, thinly cut or sliced up 1 C cut or sliced up fresh mushrooms 1/3 C chopped walnuts.
Cook 2 minutes, stirring frequently. Add: One half tsp garlic powder One fourth tsp
salt One fourth tsp chili powder. Cook 2 more minutes, stirring frequently.
Remove from heat. Spread steak with 1 Tbl dairy sour cream. Top steak with
1 (4ounce) can chopped green chilis, drained. Starting at long side, roll
up steak jellyroll fashion. Secure with 6 long 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.

Recipe By : 1991 Best of Beef

From: The Cuisines Of Mexico By Diana K

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip