Flank steak® rolls stuffed with mixed vegetables

18 Sep Flank steak® rolls stuffed with mixed vegetables

Ingredients

• 800 g flank steak®
• 2 cooked carrots, peeled and cut into sticks
• 2 zucchini, cut into sticks
• 1 red bell pepper, cut into sticks
• 2 tbsp butter
• 1 cup cooking cream
• 1 tin (340 g) sweet roasted peppers
• Salt and black pepper to taste

Preparation

1. Cut the flank steak® to make thinner slices and place the vegetables on one end of the schnitzel, season with salt and pepper, roll and secure with a toothpick.
2. Heat the butter and fry the rolls on both sides.
3. Separately, blend the cream with the bell pepper, salt and pepper. Serve on the rolls and serve with mashed potatoes.

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