Round Steaks?

this sounds like it may be what you are looking for


Beef, Steak, Round, Stuffed Beef Rolls, Bisteces Rellenos (Pajaritos), Mexican

Rolled and stuffed meats are common in traditional Mexican cooking. This is not what you are looking for but maybe similar and could be adapted. I have cooked this for some one from Mexico and she had no complaints.


2 lb beef round steaks (sirloin), cut thin
Salt and freshly ground pepper
2 carrots, diced
1 lb spinach, stems removed
10 thin slices cured ham, about 6 ounces
5 ripe tomatoes, roasted and peeled
2 cloves garlic, toasted
1/4 tsp ground cumin
1/8 tsp ground cloves
33 Tbs oil
1/4 cup chopped onion
1 Tbs all-purpose flour
1 1/2 cups unsalted beef stock
1/4 cup red wine
2 bay leaves
1 chili Serrano
2 Tbs chopped cilantro



1 Cover each steak with a piece of waxed paper or plastic wrap and pound until 1/4" thick. Sprinkle lightly with salt and pepper and set aside.
2 Place the carrots in a saucepan of boiling salted water and cook until crisp-tender. Drain and set aside.
3 Rinse the spinach, place in a skillet with just the water that clings to the leaves, covering cook over medium heat for 4-5 minutes or until wilted. Drain and chop finely. In a small bowl, combine the carrots and spinach and set aside.
4 Place a slice of ham on top of each steak, fill with the spinach-carrot mixture, roll up and tie with a string.
5 Purée the tomatoes, garlic, cumin and cloves in a blender.
6 Heat the oil in a skillet, add the steaks and brown lightly, 2-3 minutes. Transfer to a platter and set aside.
7 Sauté the onion in the same oil, add the flour and stir for two minutes. Add the tomato purée and cook over high heat, stirring constantly, for five minutes. Add the stock, wine, bay leaves and chili serrano and simmer for five minutes. Correct the seasonings. Add the steaks and any juices that have accumulated on the platter. Cook, covered, over low heat for 10 minutes or until tender. Sprinkle with cilantro and serve hot.


Recipe Type
Main Dish, Meat

Recipe Source
Author: Mexico-The Beautiful Cook Book page 153

Source: BGE Forum, Tiburon, 11/02/06

That's perfect...I did some over the weekend, and it was great! I used hickory, though, because I was cooking ribs as well.