The Pioneer Woman Tasty Kitchen
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Lola Tomasa’s Morcon

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Level: Intermediate

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Description

This stuffed flank steak simmered in tomato sauce is a classic Filipino special occasion dish. Don’t be afraid to make extra. Leftovers freeze well and taste even better.

Ingredients

  • FOR THE MARINATED BEEF:
  • ½ cups Soy Sauce
  • 2 Tablespoons Lemon Juice Or More To Taste
  • 1 Tablespoon Brown Sugar
  • 2 whole Beef Flank Steaks (about 3 1/2 Pounds Total, 1/3" To 1/2" Thick)
  • _____
  • FOR THE TOMATO SAUCE:
  • 3 Tablespoons Olive Oil
  • 2 whole Medium Onions, Diced
  • 8 cloves Garlic, Diced
  • 6 whole Tomatoes, Diced
  • 4 Tablespoons Fish Sauce, Or More To Taste
  • Freshly Ground Pepper
  • 2 cups Tomato Sauce, If Needed
  • 2 whole Bay Leaves
  • _____
  • FOR THE FILLING:
  • 1 whole Chorizo De Bilbao
  • 4 Tablespoons Grated Queso De Bola (Edam Cheese)
  • 2 Tablespoons Sweet Pickle Relish
  • 2 Tablespoons Raisins
  • 1-½ cup Ground Pork
  • 6 whole Hard Boiled Eggs, Peeled
  • _____
  • ADDITIONAL ITEMS:
  • Butcher's Twine
  • Needle And Thread, If Needed

Preparation

For the beef, mix soy, lemon juice, and sugar, adjusting to make sure it isn’t too salty or tart. (It should taste like a yummy dipping sauce for grilled meat, which, in fact, it is!) Lay steaks flat on a rimmed baking sheet. Pour marinade over the beef and rub it in. Let stand at least 1 hour and up to 2 hours at room temperature. (Can be covered and refrigerated overnight.)

For the sauce, heat oil in a pot large and deep enough to hold the rolled steaks.

Add onion and garlic; sauté until soft, about 5 minutes. Add tomatoes, fish sauce, and several grinds of pepper. Simmer until it becomes a chunky sauce, 10 to 15 minutes. Adjust seasonings, including fish sauce if needed. Turn off heat and set pot aside. Transfer 1/2 cup of the sauce to a small bowl.

For the filling, trim chorizo to about 2 inches less than the length of the flank steak and quarter lengthwise (save trimmed portion for another use). Mix in the 1/2 cup of cooled sauce, along with cheese, pickle relish, raisins and ground pork.

Lay half the ground mixture in a line down the center of the flank steak. Top with 3 eggs (or 2 if you have shorter flank steaks) and a strip of chorizo on either side.

Working one at a time, roll beef jellyroll style, making sure ends slightly overlap (you may need to remove some of the filling). If needed, secure seam with a needle and thread, and then wrap steak tightly in butcher’s twine, knowing it will shrink during cooking. Sew both ends of the flank steak to seal as welll. Repeat with remaining flank steak.

Return sauce to a simmer; add rolled flank steaks. If sauce does not come at least halfway up, add tomato sauce mixed with 1 cup of water and fish sauce to taste, along with the bay leaves.

Simmer, partially covered, over medium-low heat until beef is tender, about 2 hours. (Form any remaining ground meat filling into little patties and fry them up for a snack.)

When ready to serve, transfer one of the rolls to a cutting board; let rest for a few minutes. Cut into 1-inch thick slices, being careful the tender steaks do not shred. Remove and discard all twine and thread. Return beef slices to the pot for a moment to soak up some of the sauce, or transfer to a plate or platter and spoon sauce over it. Serve with jasmine rice or egg noodles.

Tips:
Using my great grandmother’s traditional method, the most time-consuming part of the process was sewing the ends of the flank steak together. To avoid this step, simply pound the flank steak a little more thinly so that it overlaps the filling. After that, just tie it with twine.

Ground pork was used for its high fat content and distinct flavor. If you prefer, use ground beef.

2 Comments

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jel975 on 5.2.2010

So delicious!!! This brought me back to my childhood in an instant.

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jackies on 4.28.2010

Mmmmm. Yummy! My mom used to stuff flank steak with bread stuffing the same used for chicken or turkey and call it Mock Duck. I do as well and cook it in the crock pot long and slow and moist. Your filling sounds delicious, I think I will give it a try.

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