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Savory Rolled Beef Steaks – A Traditional Latin American Delight

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Ingredients

Adjust Servings:
3 lbs top round steaks very thinly sliced (1/8 1/4 inch thick)
6 cloves garlic quartered and sliced thinly
1/2 cup chopped parsley
4 tablespoons olive oil
1 teaspoon red wine vinegar (or less) or 1 1/2 tablespoons white wine
salt and pepper

Nutritional information

462.5
Calories
243 g
Calories From Fat
27 g
Total Fat
8.3 g
Saturated Fat
156.5 mg
Cholesterol
139.6mg
Sodium
1.3 g
Carbs
0.2 g
Dietary Fiber
0.1 g
Sugars
50.4 g
Protein
183g
Serving Size (g)
6
Serving Size

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Savory Rolled Beef Steaks – A Traditional Latin American Delight

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    Cuisine:

    used this as a marinade for some venison steaks. Threw everything in a plastic container and froze it. Decided to go camping and threw this in the cooler. By the time we were ready to make dinner, the steaks were thawed and ready to put on the grill. Everyone loved it and couldn't tell it wasn't beef steak! Thanks!

    • 45 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Vueltas de Carne,To “dar vueltas,” means to “flip” or “go around in circles” which is why these steaks are named so! A quick flip in the pan and they’re done! These make great sandwiches, or are good alone served with crusty french bread to soak up the sauce. Garlic mayo really compliments the meat too. They can be made with beef, pork or chicken, as long as the cut of meat is very thin. They get better with time, too, so if you want, you could make them a day ahead and just heat them up when you’re ready.,used this as a marinade for some venison steaks. Threw everything in a plastic container and froze it. Decided to go camping and threw this in the cooler. By the time we were ready to make dinner, the steaks were thawed and ready to put on the grill. Everyone loved it and couldn’t tell it wasn’t beef steak! Thanks!,What a great way to us thinly sliced round steaks! Tons of flavor for very few ingredients. I served with a horseradish mayo dip. Will try it on sandwiches next time.


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    Steps

    1
    Done

    Pound Steaks With a Meat Mallet Until Very Thin. Salt and Pepper Both Sides of Steaks.

    2
    Done

    Combine Remaining Ingredients, and Brush Onto Steaks.

    3
    Done

    Allow to Marinate For at Least 1/2 an Hour.

    4
    Done

    Heat a Small Amount of Olive Oil Over Fairly High Heat, Until Just About Smoking, Fry Steaks Very Quickly on Each Side, Just Enough For It to Lose the Pink--Don't Worry If It Isn't Cooked Completely Through--It Will Be After the Next Step.

    5
    Done

    Remove Any Burned Garlic.

    6
    Done

    Transfer Steaks to a Shallow Pot and Cover.

    7
    Done

    With the Juices Remaining in the Pan, Add a Little White Wine and Reduce Just a Bit and Pour Over Steaks.

    8
    Done

    Heat Through.

    9
    Done

    the Steam from the Sauce Will Have Cooked the Steaks Through.

    10
    Done

    Serve With Crusty French Bread and Garlic Mayo.

    11
    Done

    These Can Be Made Into Sandwiches Too!

    Avatar Of Bria Mitchell

    Bria Mitchell

    Soul food specialist sharing family recipes that are rich in tradition and flavor.

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