Spicy Rancho steak with pepperoni

AUTHOR
Kelley Price
DIFFICULTY
very easy
RATING
4 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1/2 bunch Parsley
  • 10 pickled mild red peppers (glass)
  • 7-10 Tbsp a few drops of Tabasco
  • 200 g Double cream cheese
  • 7-10 Tbsp salt and pepper
  • 4 thin entrecôte steaks (approx. 175 g each)
  • 2-3 TABLESPOONS Oil
  • 8–12 little wooden skewers

Directions

  1. 1

    Wash parsley, shake dry and chop. Cut 6 pepperoni into rings. Mix cream cheese, tabasco, pepperoni rings and parsley. Season to taste with salt and pepper.

  2. 2

    Pat steaks dry and tap flatter (2-3 mm thin). Place them side by side on the work surface, season with salt and pepper. Then put 1⁄4 cream cheese on each half of a steak. Fold the other half of the steak loosely over the top and pin it with 2-3 skewers.

  3. 3

    Heat 2-3 tablespoons of oil in a large frying pan. Carefully fry the steaks in it over medium heat for about 5 minutes.

  4. 4

    If necessary, drizzle the steaks with frying medium. Add the remaining pepperoni. Serve with mixed salad and baguette.

Nutrition Facts

KCAL
520 kcal
CARBS
5 g
FATS
36 g
PROTEINS
40 g