Here's my recipe for 𝘀𝘁𝘂𝗳𝗳𝗲𝗱 𝘀𝘁𝗲𝗮𝗸 (𝓑𝓲𝓼𝓽𝓮𝓬 𝓡𝓮𝓵𝓵𝓮𝓷𝓸 𝓒𝓾𝓫𝓪𝓷𝓸). This dish is also known as rodillos de carne or beef roll, and there are as many variations of it as they are names. The truth is that this is a very versatile dish. The stuff steak recipe I am going to share with you today has all the makings of the Cuban version of an old Spanish dish. I am talking about bistec de palomilla, ground beef, ground pork, chorizo, and more. This stuff steak recipe is an exquisite Cuban recipe that is very easy to prepare and cook, although it looks very sophisticated once plated. The traditional stuff steak recipe calls for flank steak, which may be out of many people's price range nowadays. For my rendition of the bistec relleno, I will be using thinly sliced beef round or cubed steak. Without a doubt, this will keep the cost down, but if you can afford it! By all means, please make this a stuffed flank steak recipe! As with many Cuban dishes, the quality of the ingredients dictates the quality of the final products. Unlike many popular Cuban dishes, including the picadillo, the medianoche sandwich, and even the Cuban sandwich with a strong lineage of street food, this Cuban stuffed steak is the complete opposite. It is as sophisticated as it is rich and tasty. For the 𝘀𝘁𝘂𝗳𝗳 𝘀𝘁𝗲𝗮𝗸 𝗿𝗲𝗰𝗶𝗽𝗲, please visit - https://cubanredneck.com/bistec-relleno-cubano/ The stuffed steak recipe on the link above is what many would consider a traditional Cuban bistec relleno recipe, but please feel free to experiment! My friend Webster, who lives in Texas and loves TexMex cuisine, adds Taco seasoning instead of cumin, oregano, and paprika! I have never had it but swear by it. Come to think about it. This YouTube video recipe is more of a cooking technique or option for cooking steak as it is a recipe. 𝐇𝐨𝐰 𝐭𝐨 𝐌𝐚𝐤𝐞 𝐚 𝐒𝐭𝐮𝐟𝐟𝐞𝐝 𝐒𝐭𝐞𝐚𝐤 (𝐂𝐮𝐛𝐚𝐧 𝐁𝐢𝐬𝐭𝐞𝐜 𝐑𝐞𝐥𝐥𝐞𝐧𝐨) As I mentioned before, this is not a stuffed flank steak recipe, but instead one made using beef round or cubed steak. These cuts of beef are known for being a little tough. That is why I marinated them in a mixture of two parts salt, one part baking soda the day before. Baking soda is a meat tenderizing compound widely used by Chinese take-out restaurants where the cost of beef can make you or break you. Yes, there is a very high possibility that the best beef chow mein you ever had was tenderized using baking soda. This method works very well in dishes where a sauce is being used, as in our stuffed steak recipe. However, I recommend rinsing your stakes before use and re-seasoning them about a half-hour before cooking. Now that we have cover our steaks, which in this case are our wraps. We need to turn our focus to the stuffing. As I mentioned in the video recipe, you can get really creative with this. I will be using a simple ground beef chorizo blend, but in my opinion, a 50/50 pork and beef mix with the added chorizo works better, and it is tenderer! Other options include adding cube cheese, carrots, bacon, croutons, olive, sundry tomatoes, and even small diced, fry potatoes. Place your stuffing in the center of your steak and wrap it like you would a burrito. Many people choose toothpicks to hold the stuffed steaks together, but I have had those methods fail too many times. That is why I instead use butcher's twine. If you have never done that before, don't worry, you don't have to do it like those fancy chefs on the Food Network. As long as they are tight, you are good. Once the stuffed steak is in the saucepan for like 2-3 minutes, they will keep the shape. 𝐒𝐭𝐮𝐟𝐟𝐞𝐝 𝐒𝐭𝐞𝐚𝐤 𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐏𝐫𝐨𝐜𝐞𝐝𝐮𝐫𝐞 In a deep saucepan, pour about one tablespoon of olive oil and bring it to temperature over medium-high heat. Once the saucepan is up to temperature, it is time to sear our stuffed steaks. Please place them in the saucepan seam down fist and rotate them every two minutes or so. Once you have come in a full circle, move them towards the center of the pan and add your onions and peppers around the outer perimeter. Cook for about 2 minutes, and then add the rest of your ingredients. Bring to a boil under medium-high heat, add the lid, and cook for 10 minutes. After the time has expired, bring the temp down to medium and cook for an additional 5 minutes. If you would like to add olives or vegetables, now is the best time to do it. About a cup of frozen peas and carrots adds a nice touch to the sauce. When it comes to plating your stuffed steaks, there are no particular rules to follow. Some people serve them whole, but I rather remove the butcher's twine before getting to the table and slice them into half-inch pieces cut at an angle over a bed of sauce. I hope you find this stuffed steak recipe attractive, and I hope you try it soon. If you do, please share your pics and tips at our Facebook group 𝗖𝘂𝗯𝗮𝗻 𝗙𝗼𝗼𝗱 𝗡𝗮𝘁𝗶𝗼𝗻 - https://www.facebook.com/groups/cubanfood #StuffedSteak #BistecRelleno #BeefRolls #Recipe #Cuban #RollitosDeCarne
Tags:
Beef Recipes