Colombian Stuffed Beef Roll in Tree Tomato and Cumin Sauce with Golden Yuca Cake

Instructions

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   1. Preheat the oven to 375°F / 190°C. If using banana leaves, pass them briefly over an open flame or a hot skillet to soften them, then set aside.

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   2. Season the flank steak on both sides with half of the salt, half of the pepper, and half of the cumin. Let it rest for 10 minutes.

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   3. In a large skillet, heat 1 tablespoon of oil. Sauté half of the scallions and half of the garlic for 2 minutes. Add the spinach and cook for 1 to 2 minutes, just until wilted. Remove from the heat and let cool slightly.

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   4. Lay the beef flat on a board. Spread the spinach mixture over it and top with the crumbled fresh cheese. Roll it up tightly and tie with kitchen twine in several spots to hold its shape.

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   5. In a wide pot or deep oven-safe skillet, heat 1 tablespoon of oil over medium-high heat. Sear the beef roll on all sides for 6 to 8 minutes. Remove it temporarily.

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   6. In the same pot, add the remaining tablespoon of oil, the rest of the scallions, the rest of the garlic, and the red bell pepper. Cook for 3 minutes. Stir in the tree tomato, ripe tomato, panela, remaining cumin, remaining salt, and remaining pepper. Cook for 5 minutes, stirring.

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   7. Pour in the beef broth and let it gently boil for 3 minutes. Return the beef to the pot, cover, and transfer to the oven at 375°F / 190°C for 45 minutes, or until tender.

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   8. Meanwhile, cook the yuca in salted water for 20 to 25 minutes, until very soft. Drain well and remove the fibrous core if needed.

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   9. Mash the hot yuca into a rustic purée. Mix with the sweet corn, egg, melted butter, precooked cornmeal, and half of the cilantro. Adjust salt if needed.

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    10. Grease a baking dish or small oven-safe skillet and, if desired, line it with banana leaves. Spread the yuca mixture into a 1 to 1 1/4 inch thick layer. Bake at 375°F / 190°C for 20 minutes, then raise the temperature to 425°F / 220°C and bake 10 more minutes to brown.

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    11. Remove the beef from the oven. Lift out the roll carefully and blend the tree tomato sauce until smooth, or leave it rustic if you prefer. For a thicker sauce, simmer it over medium heat for 3 to 5 more minutes.

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    12. Slice the beef into thick rounds, spoon the hot sauce over the top, and finish with the remaining cilantro. Serve with portions of the golden yuca cake.