This post has to be a fast one, why? Because there’s always someone lurking in the dark trying to sneak in and use my computer…Is tough to have 2 teenagers at home with so much things to talk with their friends…through Twitter, Tumbler, Facebook, Tuenti… because God forbid that they talk in person!!
What ever happen to spend hours on the phone with your BFF? Just when the phone companies decided to establish the flat rates for national calls, some moron goes and creates the social medias… Dude!!
But don’t get me wrong, I love Social Medias; they are very useful and entertaining…when you are able to use them!
Anyway, here’ today recipe (I think I hear them at the door…)
Stuffed flank steak
- One piece of flank steak of about 750 g
- ¼ tsp. black pepper
- 2 garlic cloves chopped
- ½ cup olive oil
- Salt and pepper to taste
- 2 tbsp. grated Panela (if you can’t find it, use cane sugar)
- ½ onion chopped
- ½ green pepper chopped
- 2 garlic cloves, chopped
- 2 tbsp. Worcestershire sauce
- 2 tbsp. parsley chopped
- 1 carrot chopped
- 1 leek chopped
- ½ cup chopped onion
- 1 garlic clove chopped
- 250 g bacon chopped
- ¼ red pepper chopped
- 100 g Gouda cheese diced
Sauté the bacon in a large sauce pan, when it is golden and crispy, remove from the pan and set aside. Add carrot, leek, onion, garlic and red pepper to the pan and sauté until soft (add olive oil if necessary). When the vegetable are done, add the bacon and stir.
Add parsley and remove from heat. Set aside
Remove all the fat from the meat and open the piece like a book, making one or two cuts with a sharp knife. Laid over a board and beat with a meat mallet to soften it.
Season with salt, pepper and the chopped garlic cloves. Place the filling on top and the cheese.
Roll the flak steak and tie with a string.
In a Big heavy-bottomed pot, heat the rest of the oil, add the panela and brown the meat roll all around.
Meanwhile, blend the ingredients of the sauce and pour this mixture into the pot. Bring to a boil, lower the heat, cover the pot and cook for about 1 hour.
If the sauce turns too thick, you may add some water.
To serve, remove the string and slice the roll. Place on a hot plate and pour the sauce over, reserving some in a gravy boat, in case anyone wants more (and they will!). Oh, and don’t forget the white rice!