Keto Stuffed Steak Rolls Food

ITALIAN STUFFED FLANK STEAK ROLLS

Steps:

• Place the flank steak into a bowl. Add oil, Italian seasoning, garlic, salt, and pepper. Mix well to ensure the steak is covered with the seasonings. Allow the steak to marinate for 30 minutes, or up to 24 hour in the refrigerator.
• Place the steak on a flat surface.
• Spread the spinach evenly over steak, leaving a 1/4 inch border at the edge. Cover with red pepper, and then cheese.
• Roll up the steak as tightly as you can, ending seam side down. Using a sharp knife, cut the roll in half so that you can better fit it into your air fryer basket.
• Set your air fryer to 400F for 8-10 minutes, or until your steak has reached an internal temperature of 145F. It is critical to not overcook skirt steak, so as to not toughen the meat.
• Let the steak rest for 10 minutes and serve.

STEAK ROLLS

Steps:

• Marinade your steak in a large ziplock bag for at least 30 minutes before cooking.
• Preheat your oven to 350F.
• Heat a large skillet to medium heat. Spray with cooking spay or drizzle a little olive oil on the inside.
• Cut steak into smaller strips (see video for size reference).
• Take a few pieces of bell pepper, green beans, and onion and wrap the steak tightly around the vegetables. Secure with toothpicks.
• Sear meat in skillet, about 1 minute, then rotating until brown on all sides.
• Continue until all meat is seared.
• Place steak wraps on baking sheet and let bake in oven for 10-15 minutes.

KETO STUFFED STEAK ROLLS

Steps:

• Preheat oven to 375℉ (190℃). Butterfly Steak (an easy instructional video on how to butterfly a flank steak) by slicing horizontally across and then pound or tenderize steak until flat but not too thin. Set aside.
• Heat butter in a skillet over medium-high heat. Add the garlic and saute for a couple of minutes. Remove from heat, and stir in cream cheese, Parmesan cheese, parsley, and onion powder. Stir until creamy and combined.
• Season flat steak with salt and pepper.
• Spread the cream cheese mixture on the steak, then layer the spinach.
• Roll up steak and tie with kitchen twine about 1 ½ inches apart.
• Using a sharp knife, slice roll halfway between kitchen twine ties to make pinwheel-shaped rolls.
• Heat a large heavy-duty skillet to medium-high heat (if using the same skillet, then wipe out excess cream cheese from the pan with a paper towel before heating), and add the avocado oil to the pan.
• Add the steak rolls and sear for 2-3 minutes per side until browned.
• Transfer steak rolls to a baking dish, or place the oven-safe skillet in the oven and bake for 12 to15 minutes depending on the thickness of the steak rolls, or until meat reaches about 140℉ to 160℉ (60℃ to 70℃) on a meat thermometer.
• Remove from oven and cover loosely with aluminum foil and let rest for 5 minutes before serving. Remove twine, serve & enjoy.

STUFFED STEAK ROLLS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
• Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
• Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
• Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
• Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
• Remove the toothpicks, then serve!
• Enjoy!

STEAK FAJITA ROLLS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Heat a large ovenproof skillet over medium heat and add the oil. Sauté the onion, garlic, and bell peppers until soft, about 5 minutes.
• Combine the chili powder, paprika, cayenne, cumin, garlic powder, oregano, salt, and pepper in a dish, and use the mixture to season the flank steak with on both sides. Lay the steak flat on a cutting board with the grain running up and down. Place the sautéed onions and peppers in the middle of the steak, leaving an inch or so on both ends. Cover the onions and peppers with a layer of cheese.
• Tightly roll up the meat from left to right; this will ensure that you cut against the grain when you slice the meat. Stick toothpicks through the sides of the roll to help it hold its shape and use a sharp knife to cut in between the toothpicks.
• Return the skillet to high heat, add the steak, and sear until a nice crust has developed, about 3 minutes. Flip and repeat with the other side. Transfer the skillet to the oven and bake for 10 minutes, or until cooked to your preference.
• Enjoy!