Beef Rolls

Recipe Ingredients

		Steak
4		Milanesa steaks - (1/2 lb ea) - see * Note
		Chile Paste
5		Dried red chiles
		= (or 1 tbspn paprika combined
		With 1/2 tspn cayenne pepper
12		Garlic cloves
1		Ginger root - (1" long) - peeled, and
		Roughly chopped
1/4 cup	59ml	White vinegar
1 teaspoon	5ml	Salt
		Filling
1 1/2 cups	93g / 3.3oz	Finely-chopped white onion
1		Seeded serrano chile - chopped fine
1/2 cup	8g / 0.3oz	Chopped cilantro
3 tablespoons	45ml	Lime juice
1		Salt
		Half of the chile paste
3		Hard-cooked eggs - quartered
6 oz	170g	Chorizo - casing removed
		Sauce
3 tablespoons	45ml	Oil
1 1/2 cups	93g / 3.3oz	Onion - chopped
1		Cinnamon stick - (3" long)
6		Whole cloves
1/2 teaspoon	2.5ml	Cumin seeds
2 teaspoons	10ml	Tomatoes - diced - (2 cups) (large)
		Half of the chile paste

Recipe Instructions

* Note: Milanesa steaks are also called "beef round-tip steaks, cap off."

For the Steak: Pound the steaks to flatten them into pieces about one-fourth-inch thick. Form the casings for 2 rolls by laying the steaks flat in pairs, slightly overlapping. Set aside.

For the Chile Paste: Stem the chiles. In a food processor, grind the chiles, garlic, ginger, vinegar and salt to make a paste. Divide the mixture into two parts. Set aside.

For the Filling: Place the onion, chile and cilantro in a bowl. Add the lime juice and salt and stir. Spread the chile paste on one side of the steaks. Spread the onion-cilantro mixture in a line lengthwise down the center of each pair of steaks. Place the quartered eggs and chorizo on top. Roll the steaks tightly around the filling, tucking in the ends. Secure with thread or toothpicks. Set aside while making the sauce.

For the Sauce: Heat the oil in a 12-inch skillet. Add the onion, cinnamon, cloves and cumin seeds and cook 2 minutes on medium heat. Add the tomatoes and cook until soft. Stir in the reserved chile paste. Place the beef rolls in the pan and cook 5 minutes. Add 1 cup water and bring to a boil. Lower the heat, cover and simmer until the meat is tender, about 45 minutes. This will allow the chorizo to cook completely. Lift the rolls from the sauce and let cool slightly.

To serve, slice into rounds. Spoon the sauce onto a flat serving dish and arrange the slices on top.

This recipe yields 6 servings.

Each serving: 548 calories; 45 grams protein; 25 grams carbohydrates; 3 grams fiber; 30 grams fat; 9 grams saturated fat; 223 mg cholesterol; 863 mg sodium.

Source:
The Los Angeles Times, 08-06-2003

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