- 15 mins
- 65 mins
Ingredients
- 2 (4oz) lean, boneless beef sirloin steaks
- 2 Tbsp shredded lean cooked ham
- 1 Tbsp chopped fresh flat leaf parsley
- 2 tsp freshly grated romano cheese
- 2 tsp shredded fresh bail
- 1 tsp minced garlic
- 1/4 tsp freshly ground pepper
- olive oil flavored vegetable cooking spray
- 2 Tbsp finely chopped onion
- 1/3 peeled, seeded and chopped tomato
- 3 Tbsp dry red wine
- 3 Tbsp canned no salt added beef broth, undiluted
- fresh basil sprigs (optional)
Preparation
Step 1
Trim fat from steaks. Place steaks between 2 sheets of heavy duty plastic wrap, and flatten to 1/2 inch thickness, using a meat mallet or rolling pin. Combine hamd and next 5 ingredients in a small bowl, stirring well. Spread ham mixture evenly over steaks, leaving a 1/2 inch border on each. Roll up each steak, jellyroll fashion, starting at short side; secure with heavy string. Coat a small nonstick skillet with cooking spray. Place over medium heat until hot; add onion, and saute 3 inutes. Add beef rolls, cook until browned on all sides. Add tomato, wine and beef broth. Bring to a boil; cover, reduce heat and simmer 30-40 minutes or until meat is tender. Remove rolls to warm plates; spoon tomato sauce mixture over rolls. Garnish with basil springs, if desired.
Calories: 196
Total Fat: 7.2g
Carbs: 4.1g
Cholesterol: 76mg
Sodium: 192mg