Thin beef rolled around garlic, parsley, and cheese, braised in tomato sauce. Italian Sunday dinner.
SHOPPING: Flank steak pounded thin (or have butcher butterfly it). Good Parmesan.
Ingredients
Scale
Measurement units
- 1 ½ lb Flank steak, pounded thin
- ½ cup Parmesan, grated
- 4 clove Garlic cloves, minced
- ½ cup Fresh parsley, chopped
- 1 tsp Salt
- ½ tsp Black pepper
- 3 tbsp Olive oil
- 1 whole Onion, diced
- ½ cup Red wine
- 28 oz Crushed tomatoes
Ingredients
Scale
Measurement units
- 1 ½ lb Flank steak, pounded thin
- ½ cup Parmesan, grated
- 4 clove Garlic cloves, minced
- ½ cup Fresh parsley, chopped
- 1 tsp Salt
- ½ tsp Black pepper
- 3 tbsp Olive oil
- 1 whole Onion, diced
- ½ cup Red wine
- 28 oz Crushed tomatoes
Instructions
Prepare the rolls
Pound flank to 1/4 inch thick. Season with salt and pepper. Spread with garlic, parsley, and Parmesan. Roll tightly and tie with twine at 1-inch intervals.
Equipment
- kitchen twine
Ingredients
- flank (1 ½ lb)
- salt (½ tsp)
- pepper (½ tsp)
- garlic (4 clove)
- parsley (½ cup)
- Parmesan (½ cup)
Sear the meat
Brown rolls in olive oil on all sides. Remove. Sauté onion until soft. Add wine, scrape up fond. Add tomatoes and remaining salt.
Equipment
- Dutch oven
Ingredients
- oil (3 tbsp)
- onion (1 whole)
- wine (½ cup)
- tomatoes (28 oz)
- salt (½ tsp)
Braise until tender
Return rolls to sauce. Cover and simmer on low 1.5-2 hours until tender. Turn occasionally.
Equipment
- Dutch oven
Spoon sauce over
Remove twine. Slice or serve whole. Spoon sauce over. Serve with pasta.
Before you cook
Cook notes
- • SHOPPING: Flank steak pounded thin (or have butcher butterfly it). Good Parmesan.
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