400 grams beefsteak, small round or ball (between 8 and 10 pieces) seasoned
1 cup carrot, peeled and cooked, in small cubes
1 cup potato, peeled and cooked, in small cubes
1 cup peas, cooked
5 tomatoes, chopped into quarters, for the sauce
1/2 onions, for the sauce
2 cloves garlic, medium-sized, for the sauce
salt, for the sauce
pepper, for the sauce
dried thyme, for the sauce
1 tablespoon olive oil
toothpick, for rolling the steak
Preparation
15 mins
15 mins
Low
For the sauce: Wrap the tomatoes, onion, and garlic in aluminum foil, then cook on a griddle over medium heat for 5 minutes. Next, add what you previously cooked to a molcajete, salt, and pepper to taste, and start making circular movements trying to achieve a paste. Set aside.
In a bowl, mix the carrot, potato, and pea.
Place cling film over a flat surface and lay each steak so that it forms a bed or rectangle (the size of your baking dish), then fill with the vegetables and roll it slowly, applying a bit of force to make it firm and to prevent it from opening while cooking. Remove the plastic and cut diagonally in half and set aside.
Add oil over medium heat in a wide skillet and incorporate the steak roll to sear it. Once it changes color, remove and set aside.
In a saucepan over medium-low heat, add the oil with thyme to lightly brown, then add the sauce you made in the molcajete. Stir well. Let it heat for 1 minute, cover, and cook until it boils.
Serve the stuffed rolls in half and drizzle with the hot sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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