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Beef rolls with spring salad

SERVINGS
Serves 4. Active time: 20 minutes; total time: 20 minutes Servings
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SERVINGS
Serves 4. Active time: 20 minutes; total time: 20 minutes Servings
RATE THIS RECIPE
(0)

Ingredients

  • 3/4 pound braciola beef (thinly sliced top round), cut into 4 equal pieces
  • 2 ounce pepper jack cheese, thinly sliced
  • 1 cup onion-pepper mixture (see separate recipe)
  • 2 teaspoon extra-virgin olive oil
  • 7 ounce spring lettuce mix
  • 1 1/2 teaspoon sherry vinegar
  • For onion-pepper mixture
  • 3/4 pound braciola beef (thinly sliced top round), cut into 4 equal pieces
  • 2 ounce pepper jack cheese, thinly sliced
  • 1 cup onion-pepper mixture (see separate recipe)
  • 2 teaspoon extra-virgin olive oil
  • 7 ounce spring lettuce mix
  • 1 1/2 teaspoon sherry vinegar
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 2 tablespoon medium white onions, halved, sliced 1/4 inch thick lengthwise
  • 3 tablespoon red or orange bell peppers (ribs and seeds removed), sliced 1/4 inch thick
  • Preparation

    Baking Directions:

    This recipe is delicious (and even leaner) with chicken or turkey cutlets instead of beef.

    You can also use another cheese, such as Swiss or sharp cheddar.

    1

    ) Pat meat dry with paper towels and season with salt and pepper.

    Place cheese and onion-pepper mixture in center of beef pieces.

    Beginning with narrow end of meat, roll filling up tightly.

    Carefully flip meat seam side up and secure with toothpicks.

    2) Place a medium skillet over medium-high; brush with 1 teaspoon oil.

    Place meat rolls, seam side down, in skillet and cook, turning occasionally, until beef browns and cheese melts, about 8 minutes (reduce heat if beef is browning too quickly).

    Transfer beef rolls to a plate.

    3

    ) Toss lettuce with vinegar and 1 teaspoon oil; season with salt and pepper.

    Remove toothpicks from beef rolls; serve with salad.

    Per serving: 227 calories; 11.2 g fat (4.1 g sat fat); 24.5 g protein; 7.7 g carb; 2.8 g fiberFor onion-pepper mixtureServes 4. Active time: 12 minutes; total time: 12 minutes1) In a large skillet, heat 1 tablespoon oil over medium-high.

    Add onions and peppers; cook, stirring occasionally, until beginning to brown, about 7 minutes.

    Season with salt and pepper and add ¾ cup water; cover and simmer 3 minutes.

    Uncover and cook, stirring occasionally, until vegetables are soft and liquid has evaporated, 2 minutes.

    Cover and refrigerate for use throughout week.

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