| Servings |
|
Ingredients
- 1 cup reduced-fat mozzarella cheese grated
- 1/3 cup fresh basil leaves chopped
- 2 cups cherry tomatoes halved
- 1 tbsp balsamic vinegar
- pepper
- salt
- 4 medium potatoes peeled & chopped
- 4 cups mixed lettuce leaves
- 1 lb lean beef steak
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
Ingredients
|
|
Instructions
- Preheat oven to 350F. Line a baking tray with parchment paper.
- Place mozzarella, basil, tomatoes, vinegar, salt and pepper into a bowl and gently combine. Set aside.
- Place the steak on a cutting board and cover it with a piece of plastic wrap. Use a mallet to pound the steak until thin and flat.
- Place the cheese and tomato mix down the middle of each piece of steak. Starting with the edge closest to the filling, roll the steak around the filling. Use 2-3 toothpicks to secure the seam.
- Place the beef rolls onto the prepared baking tray and bake for 20 minutes.
- While the beef is cooking, steam the potatoes until tender. Season with salt and pepper.
- Dress the lettuce with olive oil and lemon juice. Season with salt and pepper.
- Serve each of the beef rolls with green salad and potatoes on the side.
Recipe Notes
377 calories per serving