Keto Stuffed Steak Rolls Recipes
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.
Nutrition Facts : Calories 312 kcal, Fat 21 g, ServingSize 1 roll, Carbohydrate 2 g, Protein 27 g, SaturatedFat 11 g, Sugar 1 g, Sodium 346 mg
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