Mechada Recipe

Prepare the beef

Trim excess fat from the flank steak leaving a thin layer for flavor. Lay the steak flat on a cutting board and use a sharp knife to make 3–4 horizontal slits about 1 inch apart across the meat to allow marinade and stuffing to penetrate.

In a bowl, combine kosher salt, black pepper, minced garlic, grated onion, soy sauce, red wine vinegar, and olive oil. Mix to a uniform marinade.

Rub the marinade all over the steak, making sure to work some into the slits. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.

When ready to braise, remove the steak from the refrigerator and let it come toward room temperature for 20–30 minutes.

Lay the marinated steak flat on a clean surface, marinade side up. Scatter the chopped olives and julienned carrots evenly across the surface of the meat.

Roll the steak tightly from one short end to the other to form a roulade. Tie the roll at 1–1.5 inch intervals with kitchen twine, securing the filling inside. If preferred, fold and skewer instead of tying.

Preheat the oven to 325°F (160°C). Heat a large Dutch oven or heavy ovenproof pot over medium-high heat and add 1 tablespoon of oil.

When the oil is shimmering, sear the rolled steak on all sides until deeply browned, about 3–4 minutes per side. Use tongs to hold and brown the ends. Remove the roast to a plate.

Reduce heat to medium. Add a second tablespoon of oil if the pot is dry and add any remaining grated onion from the marinade; sauté 2–3 minutes until translucent and lightly browned.

Deglaze the pot with the white wine (if using), scraping up browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.

Add the beef broth and tomato sauce to the pot. Stir in the brown sugar, bay leaves, and whole peppercorns. Return the rolled steak to the pot so it sits partially submerged in the liquid. The liquid should come about halfway up the roast; add extra broth or water if necessary.

Bring the liquid to a gentle simmer on the stovetop, then cover the pot and transfer to the preheated oven. Braise until fork-tender, 2 to 2 1/2 hours, turning the roast once halfway through for even cooking.

Carefully remove the pot from the oven. Transfer the roast to a cutting board and tent loosely with foil. Let rest 10–15 minutes to allow juices to redistribute; keep the braising liquid warm on the stovetop.

While resting, skim any fat from the braising liquid and discard bay leaves. If desired, strain and reduce the liquid over medium heat to concentrate flavors (simmer 5–8 minutes) or thicken slightly with a cornstarch slurry (1 tsp cornstarch mixed with 1 tbs cold water) to make a sauce.

Remove the twine from the roast and slice the mechada into 1/4–1/2 inch slices on the diagonal to show the olive and carrot filling. Arrange slices on a platter and spoon warm sauce over the top.

Garnish with chopped cilantro or parsley and serve with lime or lemon wedges for squeezing. Mechada pairs well with white rice, mashed potatoes, or crusty bread to soak up the sauce.