This is my version. I kept it simple and easy w/o compromising the flavor.
Beef and Marinade:
1 -2 lbs. of steak ( flank steak, loin steaks, chip steaks)
1/2 c soy sauce
1/4 c lemon juice (fresh)
S&P to taste
*** cut into strips
4 hotdogs ***
6 sweet pickles ***
Cheddar cheese ***
2 med carrots ***
Lardons ( pork fat) cooked*** you can substitute these w/ bacon or chorizo de bilbao
6 hard boiled eggs.
2 bay leaves
1 can tomato diced or puree (28 oz)
Slurry (2 tsp cornstarch, 1 tsp water)
S&P to taste
Butchers twine or toothpick to secure the rolled beef.
1. Marinate beef in the marinade ingredients. Cover and refrigerate for an hour.
2. Lay marinated steak on a board, start arranging the filling ingredients. You may cut eggs into halves or leave it whole w/c i prefer for presentation.
3. Roll out beef starting at the narrow end or imperfect shape of the steak.
4. Secure by using butchers twine. If you don't have butchers twine you can use toothpick, just make sure to take them out as soon as the morcons are cooked.
5. Brown the rolled beef on all sides.
6. Arrange in a casserole dish, pour the sauce ingredients, bake at 375 degrees F for an hour. *
Cooking time will depend on what type of beef you will be using. In my version it took 45 min. to an hour since it's a thin cut of beef and the fillings are basically cooked already.
Serve w/ steamed rice or bread.
Note: The tradional way of cooking morcon is to simmer them until meat is tender. I find baking them is better plus i don't have to babysit them.
Nice cut of meat!
Filling ingredients (Use bacon or chorizo de bilbao if you can't find lardons.)