Day 6 [Week Six of Six Weeks Health] - Meat rolls with vegetables
Enjoy some meat rolls stuffed with vegetables, which offer amino acids of high biological value, vitamins and minerals
Ingredients
8 thin slices of steak or flank steak
Olive oil
Salt and freshly ground pepper
Fresh rosemary chopped
1 red pepper cut into strips
1 green pepper cut into strips
1 pumpkin cut into strips
1/2 thinly sliced onion
200 grams of mushrooms cut into thin strips
For rosemary and balsamic glaze:
1 teaspoon of olive oil
1 clove of chopped garlic
1/4 cup of balsamic vinegar
2 tablespoons of dry red wine
2 teaspoons of brown sugar
2 sprigs of fresh rosemary
1/4 cup of meat broth
Preparation
- SPREAD oil on both sides of each steak. Sprinkle with salt, pepper and a little chopped fresh rosemary.
- ADD olive oil to a pan and cook the vegetables until tender. Season with salt and pepper.
- PLACE some of the vegetable strips vertically on one end of each slice of meat. Roll and hold with a wooden stick. Repeat this procedure for each roll of meat.
For the glaze:
- HEAT the oil in a saucepan and add the garlic. Cook until it releases its smell.
- ADD the balsamic vinegar, wine, brown sugar and rosemary sprigs and raise the flame to boil quickly. Reduce heat and simmer uncovered for 5 minutes. Add the broth and boil again. Simmer for another 15 minutes. Remove the rosemary sprigs.
- PLACE meat rolls on grill or pan. Cook for 2 minutes on each side.
- I SPENT the balsamic reduction and it came to every roll.
READY, ENJOY IT