Rolled Steak

Cooking Cuban

Ingredients for Rolled Steak

• 2 1/2 lbs. brisket
• - Salt and pepper
• 3 tablespoons lime or lemon juice
• 1 garlic clove, crushed
• 4 ozs. ham, cut into strips
• 1 carrot, scraped and sliced
• 1 teaspoon sugar
• 1 tablespoon unsalted butter
• 1 tablespoon red wine vinegar
• 3 tablespoons dry red wine
• 3 tablespoons vegetable oil
• 1 bay leaf
• 1 onion, chopped
• 1 green pepper, chopped
• 1/2 teaspoon oregano
• 4 tomatoes, peeled, seeded and chopped
• 1 red pepper, chopped

Preparation of Rolled Steak

1. Rub the steak with salt, pepper, lime juice and garlic. Lay it flat and cover one side with a layer of ham strips and a layer of sliced carrots. Sprinkle with sugar and dot with the butter. Roll thesteak along the grain and tie with string at both ends and in the middle. Pour the vinegar and wine over the steak and let it stand for 1/2 hour.

2. Lift the steak out of the marinade and pat dry. In a large saucepan heat the oil and brown the steak all over. Add the bay leaf, onion, green and red peppers, oregano, tomatoes, and the marinade. Cover and cook over low heat until the steak is tender, about 2 1/2 hours, and most of the liquid has evaporated leaving a thick sauce. Serve the steak with the sauce.