Beef Rolls with Spring Salad
WHY IT’S LIGHT Just three-quarters of a pound of beef serves four as a main course when rolled around a filling of peppers and cheese and accompanied by a leafy salad. This dish is just as delicious (and even leaner) with chicken or turkey cutlets instead of beef.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
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 the water; cover and simmer 3 minutes. Uncover and cook, stirring occasionally, until vegetables are soft and liquid has evaporated, about 2 minutes.
Step 2
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.
Step 3
Heat a medium skillet over medium-high; brush with 1 teaspoon oil. Place meat rolls, seam side down, in skillet; 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.
Step 4
Toss lettuce with vinegar and remaining teaspoon oil; season with salt and pepper. Remove toothpicks from beef rolls; serve with salad.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 227
Step 7
Fat: 11.2g (4.1g Saturated Fat)
Step 8
Protein: 24.5g
Step 9
Carbohydrates: 7.7g
Step 10
Fiber: 2.8g
