Beef and Marinade:
- 1 -2 lbs. of steak ( flank steak, loin steaks, chip steaks)
- 1/2 c soy sauce
- 1/4 c lemon juice (fresh)
- S&P to taste
Fillings:
- *** cut into strips
- 4 hotdogs ***
- 6 sweet pickles ***
- Cheddar cheese ***
- 2 med carrots ***
- Lardons ( pork fat) cooked*** you can substitute these w/ bacon or chorizo de bilbao
- 6 hard boiled eggs.
Sauce:
- 2 bay leaves
- 1 can tomato diced or puree (28 oz)
- Slurry (2 tsp cornstarch, 1 tsp water)
- S&P to taste
- Butchers twine or toothpick to secure the rolled beef.
INSTRUCTIONS:
- Marinate beef in the marinade ingredients. Cover and refrigerate for an hour.
- Lay marinated steak on a board, start arranging the filling ingredients. You may cut eggs into halves or leave it whole w/c i prefer for presentation.
- Roll out beef starting at the narrow end or imperfect shape of the steak.
- Secure by using butchers twine. If you don't have butchers twine you can use toothpick, just make sure to take them out as soon as the morcons are cooked.
- Brown the rolled beef on all sides.
- Arrange in a casserole dish, pour the sauce ingredients, bake at 375 degrees F for an hour. *Cooking time will depend on what type of beef you will be using. In my version it took 45 min. to an hour since it's a thin cut of beef and the fillings are basically cooked already.
- Serve w/ steamed rice or bread.
Share It To Your Friends!
Loading...
