Prep 15 mins
Cook 25 mins
Minute thin steaks are popular in Mexican cooking. The rolled up variation is common and can be filled with your choice of ingredients.
- 6 thin minute steaks
- 1⁄2 cup canned orange pimento pepper or 1⁄2 cup yellow pimento pepper, sliced (or sliced jalapeno)
- 1 pckg. cream cheese, in rectangular slices
- 6 slices avocados
- 2 peeled pre-simmered tomatoes
- 2 cloves garlic
- 1⁄4 onion
- 1 teaspoon chicken bouillon powder
- 3 hard-boiled eggs (optional)
- Simmer tomato for a few minutes to facilitate peeling.
- Process in blender with the onion, garlic, and chicken bouillon.
- Remove from stove and set aside.
- Fill the center of each steak with a slice (or 2 depending on size) of avocado, one or 2 slices pimento pepper, and a slice of cream cheese.
- Roll in shape of burritos.
- Secure with toothpicks if necessary.
- Place in a deep skillet and pour tomato-onion-garlic sauce over it.
- Cover and simmer for 25 minutes.
- Garnish with sliced hard boiled eggs (optional).
My avocado was no good, so I opted to use prepared guacamole. I used jalapenos, and it was very spicy. Overall, a great EASY recipe! I will definitely file this as a favorite.
I really liked the flavors in this recipe! I used roasted red peppers for the pimientos. I omitted the hard boiled eggs because neither DH or Dad likes egg whites. For the steak, I wasn't really sure what minute steaks were, so I just bought sandwich steaks. In hindsight, I think I would have preferred the texture of a thicker cut of steak butterflied or pounded thin (the sandwich steaks were extremely tough and chewy). Of course, I don't think that it was at all the fault of the recipe, I just think I might have used the wrong cut of meat. Other than using what my DH referred to as "very old cow" lol for this recipe, it was very good. It tasted good enough that DH actually still ate three or four of the steak rolls even though they were so chewy (hence the five stars). I will definitely be trying this one again with a different cut of steak. Very quick and easy to make, too. Thanks for posting!