After a while we get stuck in a rut with our meals. How many times can one eat chicken in a week? I came up with this gluten-free, dairy-free meal a few years back and it is absolutely delicious.
What you will need:
Enough extremely thinly sliced rib-eye steaks to feed your people (I hesitate to say family, since some of you may not be feeding a family, but rather, friends, or business associates.)
Enough pico de gallo to put about a rounded tablespoon in each rib-eye
2 tablespoons of sunflower oil for frying
granulated onion (some of you may want to use onion powder, which is fine. I just prefer granulated onion because I find that it doesn’t clump up and get hard as fast as onion powder, thus making it more useful to me!)
Lay out your steak pieces and salt, pepper, and onion them. I actually keep a salt/pepper shaker in my kitchen so I can salt and pepper at the same time. It saves time and energy!
Place your rounded tablespoon of pico at one end of the steak and roll the steak around it until you have a small egg-roll shaped meat roll. Do this with all your steak and pico.
It should look like this:
Pre-heat frying pan with oil on low-medium heat. Gently place meat rolls in the pan. Cook for about 3 – 5 minutes on all four sides. They should look like this:
Remove from pan and serve. The night I cooked these, I served them with some potato cakes and extra pico de gallo. YUM!!!