Lettuce Tacos and Roast Beef from Top Round
Marcela Gómez
This is a perfect recipe to share on a friends' night, as it combines the 3 basic concepts of good cooking recipes: economy, ease, and great flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 kilo beef, top round cut
  • 1 white onion
  • 1 leek
  • 2 eggplants , medium
  • 2 red bell peppers
  • 5 cloves garlic
  • 5 tablespoons sea ​​salt
  • pepper, to taste
  • 2 lettuce, of different types
  • 4 tomatoes
  • 3 tablespoons fresh chives, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 cups mayonnaise
  • 4 tablespoons olive oil
  • 1/2 kilos rice
  • 1 lemon
Preparation
45 mins
45 mins
Low
  • Preparation of the Roast Beef: Season the roast beef with mustard, coarse salt, and pepper on all sides. Chop the onion, leek, bell pepper, and eggplant roughly and place them as a bed in a baking dish. Add a drizzle of olive oil to the vegetables.
  • Sear the meat in a hot skillet on all sides until browned. Place the seared piece of meat on top of the vegetables in the baking dish and cover with aluminum foil. Bake in the oven at 200 degrees Celsius for 30 minutes. After 30 minutes, remove the aluminum foil and leave for another 10 minutes. The idea is for the meat to be pink and juicy, but it can also be left to the desired doneness of each person.
  • Preparation of the rice salad: Cook the rice traditionally. Chop the bell pepper into very small cubes. Mix all these ingredients with the rice and mayonnaise. Add the juice of 1 lemon. Mix. Serve in a bowl.
  • Plating: Wash and disinfect the green leaves and leave them whole. Cut the tomato into small cubes. Cut thin slices of roast beef. Arrange everything on the table.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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