Dinner · 120 min · filipino

Fiesta Beef Morcon

Beef flank does the heavy lifting here, with carrots rounding it out. A Filipino dinner that takes 120 minutes, start to finish. The macros do the talking: 36g protein, 12g carbs, and 20g fat in every 360-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Beef flank
• 2 Carrots
• 3 Pickles
• 2 Hot dogs
• 3 Hard-boiled eggs
• 1/3 cup Cheddar
• 2 cups Tomato sauce
• 1 Onion
• 4 cloves Garlic

Steps

1. Butterfly the flank into a large, even rectangle about 1/2 inch thick.
2. Season with salt and pepper; lay the carrot sticks, pickle spears, hot dogs, halved eggs, and cheese strips in rows across the meat.
3. Roll into a tight cylinder and tie with kitchen twine every 2 inches — a loose roll unravels in the braise.
4. Sear the roll on all sides, 8 minutes, until browned.
5. Add the onion, garlic, tomato sauce, and 2 cups water; braise covered 90 minutes, turning once.
6. Rest 15 minutes before slicing into 1-inch pinwheels; the cross-section should show the colorful spiral. Spoon the reduced braising sauce over each slice.

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