Steak & Potatoes Nuevo Latino Style
June 10, 2009 by Joan in Meat, Nuevo Latino | 11 Comments
Top Round Steak Stuffed with Boniato Mash on a Black Bean Purée
Boniato is a root vegetable in the potato family and very popular in Latin kitchens. It is known by several names: Sweet White Potato, Batata, Cuban Sweet Potato, White Yam, Florida Yam, Camote (and Kumara in Polynesia). There is a sweet back taste but it is not as sweet as the traditional orange-colored sweet potato.
To Cook Boniato:
It’s a sucker to peel so I suggest boiling till tender, draining and then peel.
To Make Mash:
Break down with a fork and add a little olive oil and chicken broth to moisten so that immersion blender can make a mash. Sprinkle nutmeg (optional).
Steak:
Top Round Steak Thin-Sliced well-seasoned with your favorite steak seasoning.
Quick sear on high. Do not overcook.
Black Bean Purée:
1 can Goya Black Bean Soup
Pulse/puree half of the can with a couple of dashes of cider vinegar, hot sauce and oregano. Then fold in the remaining half (whole beans) into the puree.
To Assemble:
Lay out steak, fill with boniato mash, and roll. Place in oven or under broiler for a few minutes to reheat and unite flavors. Layer plate with black bean puree and top with rolled steak.
11 Comments
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Hmm now that is an interesting way to eat camotes. I wonder how well it would work with chicken…
I love potatoes, and I love stuffing meat, but I have never thought to stuff meat with potatoes. Brilliant idea. Sounds delicious!
I agree with Elly…I'd never thought of stuffing meat with potatoes. I love the whole creative take on this Joan.
Hi Joan, Yet another amazing recipe. This looks like one I might even manage to prepare
I love black beans and, well, really any Latin foods. I must say, your photos are awesome!
Fabulous presentation in a roll! Brilliant to stuff the meat with potatoes! I would like to try this for sure!
Joan I have never heard of boniato, will have to seek some out now that you have highlighted it. Thanks!
Amazing dish, very nicely presented as well Joan.
The campotes make a delicious filling I am sure of it Joan.
There ya go…showing me something new in the batata. Your dish is straighforward but unconventional – love little twists on presentation like this.
i was going to make a crude pun around being hot for that boniato, but that would be ungentlemanly. Suffice it to say that I am hot for that dish though, Joan. We're all about batatas since returning from Argentina where we ate them fried, roasted, boiled and, of course, parillada'ed, so your beautifully-plated combo of steak and batatas is right in our sweet spot!
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