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CATEGORY CUISINE TAG YIELD
Meats, Dairy Spanish Beef, Ground beef 4 Servings

INGREDIENTS

1 lb Beef Top Round, 1 in. thick
Garlic Cloves, minced
1/4 c Red Wine Vinegar
2 T Red Wine Vinegar
3 T Olive Oil, divided
1 Spanish Onion, large sliced
1/2 t Ground Cumin
1/2 t Salt, divided
1/8 t Crushed Dry Red Pepper Pods
1 Whole Roasted Red Pepper *
4 Jarlsberg Cheese Slices
2 French Rolls, 8 oz. each

INSTRUCTIONS

Marinate in plastic bag. Rub both sides of steak with garlic.  Combine
1/4 cup of the vinegar and 1 tablespoon of the oil, pour over  steak.
Turn to coat well.  Seal bag or cover dish and marinate in
refrigerator at least 6 hours or overnight, turning at least once.
Pour off marinade, leaving garlic on steak. Put steak in broiler (or
on grill) 3 to 4 inches from heat. Broil 8 to 10 minutes on each  side.
(for rare to medium) In large frying pan, cook onion in  remaining oil
over medium-high heat for 5 minutes, stirring  frequently.  Add
remaining vinegar, cumin, 1/4 teaspoon of the salt  and  crushed red
pepper; cook until most of the vinegar evaporates.  Remove from heat.
Carve the steak into 1/8 to 1/4 inch thick slices  and season with
remaining salt.  Slice whole pepper into thin strips.  Add steak and
pepper to onion mixture, stirring to coat.  Slice rolls  in half
lengthwise and remove soft inside to leave 4 shells, 1/2 inch  thick.
Tear removed  bread into small pieces and mix into meat mixture.
Divide meat into 4  portions and fill shells.  Top with cheese.  Place
under broiler to  melt cheese.  Whole red roasted pepper from a jar.
Posted to recipelu-digest Volume  01 Number 278 by P&S Gruenwald
<sitm@ne.infi.net> on Nov 19, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 207
Calories From Fat: 105
Total Fat: 11.9g
Cholesterol: 0mg
Sodium: 486.3mg
Potassium: 98.6mg
Carbohydrates: 20.9g
Fiber: 1.8g
Sugar: <1g
Protein: 3.6g


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