Beef Rolls with Salad

Try these delicious vegetable-filled rolls and the rich combination of Sunflower Freshly Salad by EVA®. We season the meat with the rich sweet onion dressing that you will love.
Ingredients
4
Servings
  • 500 grams beef tenderloin Tampiqueña strip
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin powder
  • salt
  • ground black pepper
  • 1 tablespoon olive oil
  • 1 cup onion, in thin strips
  • 1 cup portobello mushroom, in thin strips
  • 1 cup asparagus, in halves
  • salt
  • pepper
  • olive oil
  • Sunflower Freshly by EVA® salad, to accompany
  • parsley, chopped, for garnish
Preparation
30 mins
19 mins
Low
  • Mix the tampiqueña steak with olive oil, lemon juice, garlic powder, ground cumin, the sweet onion dressing from Sunflower Freshly Salad by EVA®, salt, and black pepper in a bowl. Combine the ingredients and let marinate for 10 minutes, covered and refrigerated.
  • Heat olive oil in a skillet and cook the onion, portobello, and asparagus for 4 minutes. Season with salt and pepper.
  • Place the tampiqueña steaks on a board and fill with two tablespoons of the vegetable mixture. Close the tampiqueña to form a roll. Then, in a skillet with olive oil, cook the roll on both sides for 5 minutes and cover the skillet to ensure it cooks well inside.
  • Serve on a deep plate with a bed of Sunflower Freshly Salad by EVA®, add the sunflower seeds and the bacon-flavored textured soy, then place the rolls and garnish with parsley.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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