Keto Beef Rolls with Provolone, Sage Butter, and Roasted Zucchini

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the zucchini on a baking tray and toss with 1 tablespoon olive oil, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

2. 2

   Roast the zucchini for 18 to 20 minutes at 220 °C / 425 °F, stirring once halfway through, until tender and browned at the edges.

3. 3

   Meanwhile, pat the beef steaks dry with paper towels. If they are too thick, cover and gently pound them so they are evenly thin.

4. 4

   Season the beef on both sides with the remaining salt and remaining black pepper. Spread a thin layer of Dijon mustard over one side of each steak.

5. 5

   Divide the fresh spinach, provolone, and minced garlic among the steaks. Roll them up tightly and secure each one with wooden toothpicks or kitchen twine.

6. 6

   Heat a large oven-safe skillet over medium-high heat. Add the remaining tablespoon of olive oil and 15 g butter. Sear the beef rolls for 2 to 3 minutes per side until well browned.

7. 7

   Lower the heat to medium. Add the remaining butter, the crushed garlic clove, and the fresh sage leaves to the skillet. Cook for 1 minute, spooning the aromatic butter over the rolls.

8. 8

   If the rolls are thick, transfer the skillet to the oven and finish cooking for 5 to 7 minutes at 200 °C / 400 °F, until the beef is cooked to your liking and the cheese has melted. If they are thin, finish cooking in the skillet over medium-low heat for 3 to 4 minutes.

9. 9

   Remove the garlic clove. Add the lemon zest and lemon juice to the butter in the pan, swirl gently, and spoon the sauce over the rolls.

10. 10

    Serve the rolls hot with the roasted zucchini. Remove the toothpicks or kitchen twine before serving.