Bistec en Rollo
From sara 16 years agoIngredients
- 4 cloves garlic, mashed in 1/2 teaspoon salt shopping list
- 1/4 cup fresh lime juice shopping list
- 1/4 cup olive oil shopping list
- 1/4 teaspoon black pepper shopping list
- 2 pounds skirt or flank steak shopping list
- 4 slices ham shopping list
- 2 carrots, sliced very thin shopping list
- 1 cup black olives, chopped shopping list
- 1 large onion, diced shopping list
- olive oil for sautéing shopping list
- 1/4 cup red wine shopping list
- 12 ounces tomato sauce shopping list
- 1 package Sazón Tropical shopping list
- 1 bay leaf shopping list
- 1/4 cup chopped fresh cilantro shopping list
How to make it
- Mix the garlic salt, lime juice, pepper, and olive oil to form a paste. Rub both sides of meat with the paste. Cover and refrigerate for four hours or overnight.
- Make the steaks by layering one slice of ham, some carrots, some black olives, and some onions on each. Roll the steaks into a cylinder and tie with string.
- Lightly flour the steak rolls and sauté in a little olive oil until each side is lightly browned. Transfer the steaks to a large saucepan and add the wine, tomato sauce, Sazón Tropical, and bay leaf.
- Bring to a boil, reduce heat to low, cover and simmer until the meat is tender, about two to three hours. The sauce should be thick. If not, tighten it with a tablespoon of cornstarch mixed in a little water.
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