Stuffed Steak Recipe (Bistec Relleno Cubano) | Cuban Beef Rolls (Receta de Rollitos de Carne)

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner and pork is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

green olives

🥗Healthier: capers

💰Cheaper: black olives

Capers provide a similar briny flavor, while black olives are more affordable.

ham

🥗Healthier: turkey ham

💰Cheaper: bacon

Turkey ham is lower in fat, while bacon is often less expensive.

Season the thinly sliced beef with salt and baking soda the night before.

Wash and pat dry the seasoned steaks before resizing.

Place the stuffing mixture of ground beef and chorizo in the center of the steak.

Tie the steak with butcher's twine to secure the stuffing.

Heat a tablespoon of olive oil in a deep saucepan over medium-high heat.

Sear the stuffed steak starting with the seam side down for a couple of minutes on each side.

Move the steak towards the center of the pot and add onion and green pepper around it.

After a couple of minutes, add the remaining ingredients: tomato sauce, water, diced tomatoes, tomato paste, garlic powder, onion powder, cumin, paprika, black pepper, and oregano.

Bring to a boil, cover, and cook for 10 minutes on medium-high heat.

Reduce heat to medium-low and cook for an additional 5 minutes, adding frozen peas and carrots if desired.

Remove the butcher's twine and slice the stuffed steak at an angle for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens