SPANISH STEAK ROLL WITH SAUTEED VEGETABLES

1 1/2 pounds boneless beef top sirloin steak, cut 1-inch thick
1 teaspoon garlic powder, divided use
1/4 teaspoon black pepper, freshly ground
2 teaspoons vegetable oil, divided use
1 teaspoon butter
3/4 teaspoon salt, divided use
1 red bell pepper, cut long thin strips
1 green bell pepper, cut long thin strips
1 small white onion, thinly sliced
1 cup sliced fresh mushrooms
1/3 cup chopped walnuts
1/4 teaspoon chili powder
1 tablespoon dairy sour cream
1 (4 ounce) can chopped green chiles, drained
lemon slices
cilantro sprigs

Pound boneless beef top sirloin steak to about 1/4-inch thickness. Sprinkle with 1/2 teaspoon garlic powder and pepper.

Heat 1 teaspoon oil and butter in 12-inch heavy frying pan over medium-high heat until hot. Panfry steak 5 to 7 minutes for medium-rare (150 degrees) or to desired doneness, turning once. Remove steak to heated platter; sprinkle with 1/2 teaspoon salt. Keep warm.

Add remaining 1 teaspoon oil to frying pan. Add red and green peppers, onion, mushrooms and walnuts. Cook 2 minutes, stirring frequently.

Add remaining 1/2 teaspoon garlic powder, 1/4 teaspoon salt and chili powder; continue cooking 2 minutes, stirring frequently.

Spread steak with sour cream; top with chiles. Starting at long side, roll up steak jelly-roll fashion; secure with 6 wooden picks. Spoon vegetables around steak roll; garnish with lemon slices and cilantro sprigs.

TO SERVE:
Carve steak roll between wooden picks; remove and discard picks.

Servings: 6
Source: Sandy Collins - Grand-Prize Winner, 1991 National Beef Cook-Off