Servings: 6
Simply amazing! Crispy fried steak roll that came straight out of your dreams! Creamy, crispy, and tastes like no other.
Ingredients
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1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
5 c. spinach (200grams)
2 pounds beef sirloin flap (905grams)
salt, to taste
pepper, to taste
1 tbsp garlic powder
1 tbsp paprika
4 slices Monterey jack cheese
2 c. flour (250grams)
5 Eggs, beaten
3 c. panko bread crumbs (150grams)
oil, to fry
CREAMY PEPPERCORN GRAVY:
¼ c. butter (60grams)
2 tbsp garlic, minced
¼ c. all-purpose flour (30grams)
2 c. milk (480 ml)
salt, to taste
½ tsp nutmeg
freshly ground black pepper, to taste
How to make Crispy Country Fried Steak Roll
Step 1: Heat olive oil, in a large pan over medium-high heat. Once the oil is hot, add the onion, garlic, salt, and pepper to the pan. Saute for about 3 to 4 minutes until tender.
Step 2: n the spinach until wilted. Take the pan out of the heat.
Step 3: Season both sides of the steak with salt, pepper, garlic powder, and paprika.
Step 4: Over the cubed steak, lay a piece of parchment paper. Pound the steak using a meat mallet or rolling pin to about ¼-inch (6-mm) in thickness.
Step 5: Remove the steak from the parchment paper and evenly lay the slices of Monterey Jack on top of the cubed steak. On top, spread the spinach mixture.
Step 6: Roll the steak gently and make sure that it is tightly wrapped. On a sheet of plastic wrap, place the steak log. Wrap and tightly secure each side of the steak.
Step 7: Place the steak in the fridge for an hour.
Step 8: In three separate shallow dishes, place the flour, eggs, and panko.
Step 9: Remove the steak from the fridge and gently unwrap. Dip the steak in flour and dust off the excess. Then, in the eggs, panko, then in the eggs again, lastly in panko.
Step 10: Prepare the oven. Preheat it to 325 degrees F or 160 degrees C.
Step 11: Pour an inch or 2 cm of oil in a pot with tall sides and heat to 350 degrees F or 180 degrees C.
Step 12: Into the hot oil, gently place the steak roll. Fry for about 2 to 3 minutes until golden brown.
Step 13: Using tongs, carefully turn the steak over. Fry the other side for about 2 minutes until golden brown.
Step 14: Then, transfer the cooked steak roll to a baking sheet.
Step 15: Place inside the preheated oven and bake for about 25 to 30 minutes.
Step 16: Melt the butter in a small pot over medium heat. Once the butter has melted, add in the garlic and flour. Whisk until loose paste forms and begins to darken for about 5 minutes over low heat.
Step 17: Whisk in the milk, salt, nutmeg, pepper until smooth. Simmer, then remove from the heat.
Step 18: Allow the steak rolls to rest for at least 10 minutes and come to room temperature. Then, slice into four or six pieces.
Step 19: Enjoy with mashed potatoes, green beans, carrots, corn, and peppercorn gravy.
Nutrition Facts:
Calories 954 | Fat 42g | Carbs 89g | Fiber 3g | Sugar 9g | Protein 53g
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 5 c. spinach (200grams)
- 2 pounds beef sirloin flap (905grams)
- salt, to taste
- pepper, to taste
- 1 tbsp garlic powder
- 1 tbsp paprika
- 4 slices Monterey jack cheese
- 2 c. flour (250grams)
- 5 Eggs, beaten
- 3 c. panko bread crumbs (150grams)
- oil, to fry
- CREAMY PEPPERCORN GRAVY:
- ¼ c. butter (60grams)
- 2 tbsp garlic, minced
- ¼ c. all-purpose flour (30grams)
- 2 c. milk (480 ml)
- salt, to taste
- ½ tsp nutmeg
- freshly ground black pepper, to taste
Instructions
Step 1: Heat olive oil, in a large pan over medium-high heat. Once the oil is hot, add the onion, garlic, salt, and pepper to the pan. Saute for about 3 to 4 minutes until tender.
Step 2: n the spinach until wilted. Take the pan out of the heat.
Step 3: Season both sides of the steak with salt, pepper, garlic powder, and paprika.
Step 4: Over the cubed steak, lay a piece of parchment paper. Pound the steak using a meat mallet or rolling pin to about ¼-inch (6-mm) in thickness.
Step 5: Remove the steak from the parchment paper and evenly lay the slices of Monterey Jack on top of the cubed steak. On top, spread the spinach mixture.
Step 6: Roll the steak gently and make sure that it is tightly wrapped. On a sheet of plastic wrap, place the steak log. Wrap and tightly secure each side of the steak.
Step 7: Place the steak in the fridge for an hour.
Step 8: In three separate shallow dishes, place the flour, eggs, and panko.
Step 9: Remove the steak from the fridge and gently unwrap. Dip the steak in flour and dust off the excess. Then, in the eggs, panko, then in the eggs again, lastly in panko.
Step 10: Prepare the oven. Preheat it to 325 degrees F or 160 degrees C.
Step 11: Pour an inch or 2 cm of oil in a pot with tall sides and heat to 350 degrees F or 180 degrees C.
Step 12: Into the hot oil, gently place the steak roll. Fry for about 2 to 3 minutes until golden brown.
Step 13: Using tongs, carefully turn the steak over. Fry the other side for about 2 minutes until golden brown.
Step 14: Then, transfer the cooked steak roll to a baking sheet.
Step 15: Place inside the preheated oven and bake for about 25 to 30 minutes.
Step 16: Melt the butter in a small pot over medium heat. Once the butter has melted, add in the garlic and flour. Whisk until loose paste forms and begins to darken for about 5 minutes over low heat.
Step 17: Whisk in the milk, salt, nutmeg, pepper until smooth. Simmer, then remove from the heat.
Step 18: Allow the steak rolls to rest for at least 10 minutes and come to room temperature. Then, slice into four or six pieces.
Step 19: Enjoy with mashed potatoes, green beans, carrots, corn, and peppercorn gravy.
