Clients' Feature
beef steak Rolled grilled
Step 1 Lay the rolls flat, then in the center of each, place the peppers and onion, and divide the cheese between the 8 rolls. Season with salt and pepper if you wish. Step 2 Roll them tightly then using a toothpick, secure the end so the rolls don't come
apart. Step 3
A Healthy TAKE ON Takeaway
Step 4 When done, remove from the heat, place on a plate and allow to rest for a minute or two, and remove the toothpicks. Step 5 Drizzle the balsamic glaze over the tops and serve! Enjoy! (30 - 60 seconds), turn the rolls so they cook on all sides. Medium to rare is the most popular, however, you can cook for a s long or short a time as you like. Heat a large fry pan (you don't need any oil as there is oil on the meat already), and when hot enough, place the beef rolls in the pan, seam side down. As soon as they are sealed
Ingredients
Steak and Filling
8 thin sliced sirloin steaks 2 - 3 tbsp Worcestershire sauce 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp olive oil 1 orange, red & yellow peppers 1 cup of Gruyere cheese 1 sliced medium onion
Balsamic Glaze
R
2 tsp butter 2 tbsp finely chopped shallots 1/4 cup balsamic vinegar
2 tbsp brown sugar 1/4 cup beef broth
Y
Steak AND Filling Preparations
Make it at home using beef Striploin
Lay out the sirloin steaks, if they are a little thick, use a meat mallet and bash them a little.
SCR 189.38
/KG
Add the seasonings, olive oil and Worcestershire sauce to the meat, (mix into the meat well on both sides) then set aside and prepare the filling.
Cut the peppers and onion to matchstick size and set aside.
The Balsamic Glaze Preparations In a pan, melt the butter then add the shallots and cook until translucent. Add the remaining ingredients and stir, bringing it to a boil. Once boiling, reduce the heat a little and allow the sauce to reduce in volume to half the original amount. As this reduction takes place, you will notice the sauce becomes thicker and a little sticky. Once reduced, transfer to a bowl and set aside.
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