Authentic Italian recipe: flank steak rolls with garlic, parsley, and Parmesan cheese. Serve with egg noodles or as an addition to spaghetti or ravioli.
Ingredients
- olive oil: 2 Tbsp
- onion: 0.5 piece (chopped)
- salt: 1 tsp
- ground black pepper: 1 tsp
- fresh parsley: 1 cup (chopped)
- garlic: 4 clove (minced)
- Parmesan cheese: 0.5 cup (grated)
- hard-boiled egg: 1 piece (chopped)
- pinch salt and ground black pepper: 1 piece
- olive oil: 1 Tbsp (if needed)
- flank steak, pounded until thin: 2 pound
- toothpicks: 5 piece (or as needed)
- olive oil: 1 Tbsp
- tomato sauce: 1 can (8 ounce can)
- pinch white sugar: 1 piece
- tomato: 1 piece (chopped, or more if needed)
Metric Conversion
Stages of cooking
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Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir onion in the hot oil until tender, about 10 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper.
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Mix parsley, garlic, Parmesan cheese, egg, 1 pinch salt, and 1 pinch pepper in a bowl; drizzle in about 1 tablespoon olive oil, while continually stirring, until a sticky consistency is reached.
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Spread parsley filling in a thin layer atop flank steak; roll steak in a jelly-roll style and fasten ending piece to steak with toothpicks to contain filling.
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Pour remaining 1 tablespoon olive oil into skillet with onions over medium heat; cook steak roll in the onion mixture, turning steak until browned on all sides, 2 to 3 minutes per side. Add tomato sauce, sugar, and chopped tomato to the steak mixture; simmer over very low heat until steak is cooked through and sauce has slightly reduced, 1 to 1 1/2 hours.
