Meat rolls with prosciutto and sage
Meat rolls with prosciutto and sage requires roughly 45 minutes from start to finish. This recipe serves 4 and costs $4.34 per serving. One serving contains 473 Easy ketogenic lunch. Macros: 3g net carbs, 473 calories.
This satisfying lunch is worth the 60-minute preparation time. Perfect for meal prep or special occasions when you want something truly special. This satisfying lunch option keeps you energized through the afternoon while maintaining your ketogenic state. At 3g net carbs per serving, this recipe fits perfectly into your daily keto macros while delivering incredible taste and satisfaction.
Ingredients
- 1.32 lb beef flank steaks
- 2 tsps similar seasoning
- 3.53 oz prosciutto
- 4 sage leaves
- 1 tsp corn starch
- 6.86 fl. oz white wine
- 2 Tbsps olive oil
- 2 Tbsps butter
- 4 servings bell pepper
Preparation
- Wash, dry and flatten the steaks.
- Rub one side of each steak with Vegeta Natur.
- Cover the other side of the steak with a slice of prosciutto and a sage leaf.
- Roll the steak and secure the roll with wooden or metal toothpicks.
- Whisk corn starch into the wine.
- Saut the rolls on all sides in the hot mixture of oil and butter until golden, then stir in wine and season with pepper.
- Cover and simmer the rolls over low heat for 20 minutes or until very tender.
- Remove the toothpicks before serving.
Nutrition Information
Per serving
473
Calories
36g
Protein
30g
Fat
4g
Carbs
3g
Net Carbs
1g
Fiber
Keto Tips & Variations
- Ultra Low-Carb: This recipe's 3g net carbs make it perfect for days when you need to stay extra strict with your macros.
- Protein-Rich: With 36g of protein, this lunch helps maintain muscle mass during ketosis.
- Portable Meal: Pack in a glass container for work. Add a side salad with olive oil dressing for extra nutrients.
- Storage: Store leftovers in an airtight container for 3-4 days. Refrigerate promptly for food safety.
- Customize: Feel free to adjust seasonings to your taste. Keto is about enjoying your food while meeting your macros.
Recipe adapted from: View Original Recipe