1/4 cup of dendê oil
2 tablespoons of lemon juice
2 tablespoons of chopped cilantro
2 kg of sirloin steak
4 tomatoes, peeled and seeded
5 slices of bread crumbs
2 eggs, lightly beaten
1 medium onion
Stuffing
1/4 cup of dendê oil
1 tablespoon of lemon juice
1 kg of red or namorado fish fillet
1 medium onion, chopped
Salt to taste
Accessory
Form size: 24 cm diameter and 9 cm height
1/4 cup of dendê oil
2 tablespoons of lemon juice
2 tablespoons of chopped cilantro
2 kg of sirloin steak
4 tomatoes, peeled and seeded
5 slices of bread crumbs
2 eggs, lightly beaten
1 medium onion
Stuffing
1/4 cup of dendê oil
1 tablespoon of lemon juice
1 kg of red or namorado fish fillet
1 medium onion, chopped
Salt to taste
Accessory
Form size: 24 cm diameter and 9 cm height
Sauté the onion and tomato in dendê oil over low heat, stirring occasionally, for 5 minutes or until the tomato is soft
Add lemon juice, cilantro, and sirloin steak, mixing well and cooking for 3 minutes
Remove from heat, add bread crumbs and eggs, mix, and reserve
Stuffing
Sauté the onion in olive oil over medium heat, stirring occasionally, for 2 minutes or until soft
Add fish, lemon juice, and salt
Cook for 5 minutes or until, when pierced with a fork, the flesh flakes apart
Preheat oven to high temperature
Spread half of the sirloin mixture at the bottom and sides of the form
Cover with the fish mixture, then top with the remaining sirloin mixture
Bake for 40 minutes or until no more liquid is released
Remove from oven, let cool, unmold, and serve.
