June 30 2016 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Lunch, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Lunch, Meal Keto minute steak roulades with cheese and herb butter
Let’s talk amazing keto steak deliciousness! Flavorful meat wrapped with cheese, and served over softened leeks and mushrooms. We’re taking weeknight meals up a notch! Don’t forget the herb butter.
USMetric
servingservings
Ingredients
- 2 (6 oz.) 2 (180 g) leek, cut into wide slicesleeks, cut into wide slices
- 1 lb (6½ cups) 450 g (1.5 liters) mushrooms, cut into wedges
- 1½ lbs 650 g minute steak, 2 pieces per servingminute steaks, 2 pieces per serving
- 2 tbsp 2 tbsp olive oil
- salt and pepper
- ¾ cup (3 oz.) 180 ml (85 g) cheddar cheese or gruyère cheese, cut into rods
- 8 8 tooth picktooth picks
- 1 tbsp 1 tbsp butter, for frying
- 5 oz. 140 g herb butter
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Trim, wash and cut the leeks, use both the green and the white part.
- Fry both the leeks and mushrooms in olive oil until golden brown. Salt and pepper to taste. Place in a bowl, and cover to keep warm.
- Place the minute steaks on a large cutting board, season with salt and pepper. Place a cheese rod on each minute steak and roll-up. Close with a toothpick.
- Sauté the roulades on medium heat for about 10–15 minutes and lower the heat towards the end.
- Pour the juices over the leeks and mushrooms. Serve the roulades and the vegetables with herb butter. Remember to remove the toothpicks before serving.
Tip
You could also add a dash of red chili flakes for a bit of heat on the vegetables.
After only three weeks I am feeling a lot better and enjoying the food. The most noticeable result so far = I always had one swollen ankle (Lymphadaema) in one leg and that has completely disappeared.
Even though I never ate much bread, I have been missing something to have with soup until your recent LC bread recipe popped up. I have found it particularly successful - I make 6 buns at a time and freeze some. I did find I needed to cook them a bit longer than the original 40 mins. but will definitely continue to bake them regularly. Thank you.
Onwards and upwards!!!
So I googled it and here is the general response online.
Minute steak is a thinly cut and pounded piece of beef, usually cut from the sirloin or round steak. Minute steaks are thin and cook very quickly, giving them their name. Because of their quick cooking times, minute steaks are the perfect answer to the meal-time question for the busy cook.
And this site said this... I have heard of cube and round steak. Typically known as tougher or lesser quality meat. This is what that site said:
Also known as breakfast steak, cube steak and round steak, minute steaks are sliced thinly to prevent them from being too chewy. Cooking them quickly under dry heat or slowly in moist heat prevents the meat from drying out
Hope that helped for your Irena. It made it clearer for me and I am going to give this recipe a go.
They are indeed leeks. They are just cut from a thinner section.
Generally I've noticed, DD meat amounts are often in the 5-6 oz range for main courses. If I followed this recipe for 2 servings with my steaks, that would mean 16 oz of meat....thinking that's not correct.
Very much enjoying the OMAD #1 meal plan :)
Thanks!