Mixed Veggie Stuffed Steak

Eating your vegetables is important and essential to maintaining a balanced diet, but they taste much better when they are wrapped in juicy steak! I am always looking for ways to combine my macros (protein, vegetable and carb) for easy eating and to guarantee I am intaking what my body needs to stay healthy. Healthy to me is being happy with your body and feeling energized. That doesn't mean we all have to be the same weight and have the same body type. We all have different goals and being happy with our own bodies is what is important. But no matter what we all need to eat and we can't forget that balance is key. Too much or too little of something can hurt us.

I have been making stuffed bell peppers for years. My clients request it so much that I knew making food simple to eat and full of flavor is what we all want and crave. The #1 reason people don't eat full meal and skip meals is because they don't have the time to cook let alone sit down and eat. This recipe requires less than 20 minutes of prep time and less than 30 minutes for cook time. This recipe is simple and great for reheating at a later time.

Let's get ready to chop, sautee, bake your next favorite dish! (Yes this is kid approved)

Ingredients:

2 large pieces of beef flank steak aka Carne Asada (average 1½ -2lbs)

½ bunch of asparagus

1 red bell pepper

1 green bell pepper

1/2 white onion

2 medium zucchini

1 bunch of cilantro

1 can of black beans

1 cup of white rice

2Tbsp of butter

2Tbsp Olive oil

Seasonings: salt, pepper, garlic powder and seasoning salt (option to add Cajun seasoning)

Prepare:

1. Wash asparagus and cut off the ends. Chop onion, zucchini and bell peppers into chunks.

2. Preheat oven to 375. Lay steak flat on a foiled baking sheet season with the seasonings listed above and olive oil. Place to the side.

3. Drain beans and wash thoroughly. Place to the side

Cooking Directions:

1. Cook 1 cup of rice and 2 cups of water with seasoning salt on medium heat for 25-30 minutes. (follow rice bag cooking directions or rice cooker)

2. Heat a medium sized pan on medium heat. Lightly drizzle olive oil on the pan. When the olive oil is warm cook the chopped vegetables together until they are halfway soft. Do not let the vegetables brown. (onion, zucchini and bell peppers)

3. Stuff Your Steak- align the asparagus on the center of the steak. Place the cooked vegetables on top of the asparagus. Try to keep as much directly on the steak and not the pan.

4. Close Your Steak- use toothpicks or a kabob stick to weave close the steak into a roll.

Continue ....

1. Bake for 25 minutes at 375 and then let stand out of the oven for 5 minutes.

2. Once the rice is fully cooked mix in the butter, beans and season with salt and pepper to taste.

Serve:

1. Scoop 1 cup of the Rice and Bean mix and use it as a bed for the stuffed steak. Remove your skewer and slice your steak into pinwheels to expose the fillings. Garnish with cilantro.

Enjoy!