Argentine Stuffed Sirloin Steaks
A classic of the Argentine bodegón: thick sirloin steaks with a pocket cut into them, filled with cooked ham, cheese and roasted red pepper, served with oven potatoes in garlic and oregano.
Two moves make it. The pocket is opened on one side only and the other three stay closed — otherwise the cheese runs out. And the pepper is blackened directly over the flame and then steamed in a closed bag: that is exactly what makes the skin lift off in one piece and gives the flesh its smoky taste.
You will also need: wooden toothpicks, to close the steaks.
Ingredients
- 4 sirloin steaks, 3 cm thick
- 100 g cooked ham, cut into strips
- 100 g sliced sandwich cheese, cut into strips
- 1 red pepper, roasted
- 4 medium potatoes, washed, peeled and cut into wedges
- 6 garlic cloves
- 1/2 tbsp dried oregano
- Olive oil, as needed
- Neutral oil, as needed, for the pan
- Salt and freshly ground black pepper, to taste
Method
- 1
Seasoning the potatoes: in a large bowl, mix a few tablespoons of olive oil with the half tablespoon of dried oregano and the 6 garlic cloves, peeled and crushed. Add the potato wedges and turn them thoroughly in the mixture so they take up the flavour.
- 2
Baking the side dish: spread the seasoned potatoes on a baking tray and bake at 200 °C for about 30 minutes, until they are tender inside and well browned outside.
- 3
Roasting the pepper: put the red pepper directly onto a gas burner over high heat to char it. Turn it constantly with tongs until the whole surface is completely black. Take it off, wrap it straight away in a plastic bag or newspaper and let it cool. Then peel it under a gentle stream of water, remove the seeds and cut it into fine strips. Without a gas hob, do it under the oven grill.
- 4
Cutting the meat: take the steaks and, with a very sharp knife, cut a pocket into the middle of each one for the filling. Cut in from one side lengthwise, keeping the other three sides of the piece closed.
- 5
Filling and sealing: fill each steak with a little cooked ham, sliced cheese and the strips of roasted pepper. Close the opening firmly with wooden toothpicks so the cheese does not escape as it cooks. Season the whole outside surface to taste.
- 6
Final cooking: heat a heavy-based pan with a little neutral oil. Cook the steaks over medium heat for about 5 minutes a side, until they are perfectly browned outside and cooked but still juicy inside. Remove the toothpicks carefully and serve hot with the oregano potatoes.