Boliche steak stuffed with chorizo ​​and ham

Ingredients:

• 2.3 - 2.7 kg round steak (middle)
• 225 g ham, diced into small cubes
• 2 small chorizo ​​sausages, sliced ​​into rounds (read)
• 1 carrot, sliced ​​into circles
• 1/2 medium green bell pepper, diced
• 1/2 medium red bell pepper, diced
• 6 crushed garlic cloves
• 1/2 tsp ground oregano
• 1 tsp ground cumin
• 1 bay leaf
• 3 tablespoons of bitter orange juice
• 1 cup dry white Riesling cooking wine
• 3 teaspoons of salt
• 1/4 tsp pepper
• 1/4 cup vegetable oil
• 225 g tomato sauce

Serving options:

• 1 onion, sliced ​​into rings and fried
• 2 fried ripe plantains
• Fried French fries

Preparation:

1. Trim excess fat from the meat. Use a knife to make a slit in the center of the meat. Place the meat in a large saucepan. To prepare the marinade, combine the garlic, oregano, cumin, bay leaf, bitter orange juice, wine, salt, and pepper. Pour 3 tablespoons of the marinade into the slit in the meat.
   
   In another containerMix the filling ingredients: ham, carrots, bell pepper, and chorizo. Place the filling into the meat. Pour the remaining marinade over the meat. For best results, refrigerate the meat overnight or for at least 3 hours.
2. Preheat the oven to 180°C (350°F). Heat the oil in a large skillet and remove the meat from the marinade. Place the meat in the hot skillet and sear. Searing will infuse the meat with more flavor. Add the remaining marinade, cover, and bake for about 3 hours.
   
   Let the meat cool before slicing. Combine the tomato sauce with the marinade left in the pan, pour the mixture into a saucepan, and simmer for 3 minutes. Pour the sauce over the sliced ​​meat, add the garnish, and serve.