Three Guys From Miami Recipe: Cuban Main Dish: Bistec en Rollo

Rolled Stuffed Steak

Raúl Musibay: Skirt or flank steak is popular in many Latin Cultures.

Glenn Lindgren: If prepared properly, it can be the most tender and flavorful part of the cow.

Jorge Castillo: We've seen several variations of this rolled steak. However, we like this recipe best. Be sure to allow plenty of time to simmer the meat. It needs to be very tender or you will have a disaster on your hands!

Ingredients

4 cloves garlic, mashed in 1/2 teaspoon salt
1/4 cup fresh lime juice
1/4 cup olive oil
1/4 teaspoon black pepper
2 pounds skirt or flank steak (about 8 ounces per serving)
4 slices ham
2 carrots, sliced very thin
1 cup black olives, chopped
1 large onion, diced
Olive oil for sautéing
1/4 cup red wine
1 (12-ounce) can tomato sauce
1 package Sazón Tropical
1 bay leaf
1/4 cup chopped fresh cilantro

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.

To serve, pour sauce over steaks and sprinkle with chopped cilantro.

Serves 4