Bisté en Rollo

Name: Bisté en Rollo (Rolled Steak)
Yield: Serves 4 to 6
Cuisine: Cuba
Ingredients: 1 large onion, thinly sliced; 3 tablespoons lime, or lemon juice; 1 clove garlic, crushed; 2½ lb. flank or rump steak, in a piece; 1 bay leaf; Salt, freshly ground pepper; 3 tablespoons vegetable oil; ½ oz. unsalted butter; 1 teaspoon sugar; 1 tablespoon red wine vinegar; 3 tablespoons dry red wine; 4 oz. ham, cut into strips; 1 pimento, chopped; 4 medium tomatoes, peeled, seeded and chopped; 1 green bell pepper, seeded and chopped; 1 carrot, scraped and thinly sliced

Rolled Steak

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Ingredients

2½ lb. flank or rump steak, in a piece
Salt, freshly ground pepper
3 tablespoons

Americas
Cuba
Main course
Gluten-free
Caribbean

Method

Rub one side of the steak with salt and pepper to taste, 1 tablespoon of the lime juice, and the garlic. Cover the steak with a layer of ham strips. Pour the remaining lime juice over the carrot slices and leave for a minute or two. Drain and arrange the carrot slices over the ham. Sprinkle with the sugar and dot with the butter. Roll the steak with the grain, fasten with toothpicks, then tie w