4 Serves
46 Mins
Wash and pat the steaks dry. Use a meat tenderizer to flatten them to an even thickness.
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Vitamin K
49 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
35 µg / 400 µgCalcium
47 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
162 mg / 1,250 mgPotassium
725 mg / 4,700 mgSodium
158 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
5 g / 28 gSugar
23 g / 50 gSaturated Fat
10 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
69 gAlcohol
0 g
Season one side of each steak with Vegeta seasoning. Place a slice of prosciutto and a fresh sage leaf on the other side of each steak.
Roll each steak tightly and secure the seam with a toothpick.
In a small bowl, whisk the cornstarch into the wine until smooth.
Heat the cooking oil and butter in a frying pan over medium-high heat. Sear the steak rolls on all sides until golden brown.
Pour the wine and cornstarch mixture into the pan and season with black pepper. Reduce heat to low, cover, and simmer for 20 minutes until the beef is tender.
Remove the toothpicks before serving the rolls.
11
g12
g6
g
