Bistec enrollado literally translates to rolled steak. In this case, it’s a thin, top round steak that is just right for this recipe. For today’s version of bistec enrollado(roulade), I paired it with salsa verde. It really isn’t that difficult to prepare a nice looking plate of food any night of the week. It just takes a little planning ahead, but the recipe itself comes together fairly quick.
Bistec Enrollado en Salsa
With just a little effort, you could serve up this fancy looking plate of bistec enrollado with all those home-style flavors that we love!
1 pound tomatillos
- 3 serranos
- 3 cloves garlic skins on
- 1 med white onion
asados con aceite
- 1/2-3/4 cup of water
- 6 milanesa steak or top round thin
season each side with salt and pepper
- 1 large poblano previously roasted and chopped small
- 2/3 charred onions chopped small
- 1/3 cup sundried tomatoes chopped small
- Kosher salt
- Black Pepper
- 1 1/2 teaspoons granulated garlic powder
- 5-6 ounces manchego cheese shredded
- 4 tablespoons olive oil
- 1/2 teaspoon Mexican oregano
Preheat comal or griddle pan to medium heat. After a minute, add the tomatillos, onion, serranos and garlic. Drizzle some oil onto ingredients. The oil will help roast your ingredients quickly. Cook ingredients until skins begin to blister and char in spots. Remove the garlic after 10 minutes. The other ingredients could take up to 20-23 minutes. Transfer onto plate as they cook. Don't let the tomatillos burst open. Reserve ingredients.
In a bowl, combine the poblano, charred onion and sun dried tomatoes. Set aside.
- On a flat surface, season the thin steaks lightly with salt and pepper on both sides. Fill down the center with some cheese and then with some of the poblano/tomato mixture. Use your hands to push ingredients down. Now, roll the steak away from you as tight as you can. Secure at the seam with 2 toothpicks. Set aside.
- Peel the skins off of the garlic. To the blender add tomatillos, serranos, garlic, 1/3 of the onion, handful of fresh cilantro, 3/4 cup of water, 1/3 tsp. pepper and salt to taste. Blend on high until very smooth. Taste for salt and set aside.
To a large skillet, add 4 tablespoons of oil and preheat at medium heat for 3-4 minutes. Sear and brown the bistec enrollado for 8-10 minutes, turning as needed.
- Once browned nicely, pour in the salsa from blender. Add oregano. Reduce heat, cover and continue cooking for 15-20 minutes.
If you prefer, you can switch out the beef for your favorite protein. As long as they are pounded out thin, they should work for this recipe. I have even used thin sliced white fish filets.
If you prefer a red tomato salsa, just switch out the tomatillos with roma or plum tomatoes.
I am so sorry I did not snap a picture of the filling. I can’t even believe I did that! Lol! I usually have too many pictures in the end. And by the way the lighting in my kitchen is horrible, as you can see from the picture above.
After filling and rolling them, I decided to take them out into the other room where there is more natural light. Now you can see the color of the beef alot better.
Like I stated in the video above, be generous with the salsa when plating the bistec enrollado. Serve with plenty of warm corn tortillas!
Simple side of Mexican rice, and fresh salad ingredients are a nice balance. Recipe for rice! http://pinaenlacocina.com/2014/04/21/simple-red-rice-arroz-estilo-mexicano/
The sun dried tomatoes work well for recipes like this. They hold up well during the cooking process and have a rich tomato flavor.