Ingredients Jump to Instructions ↓

  1. 6 1cm-thick slices of beef steak , trimmed

  2. 2 tablespoons flat-leaf parsley, finely chopped

  3. 5 garlic cloves, crushed

  4. 2 tablespoons parmesan cheese, finely grated

  5. 2 tablespoons toasted pine nuts

  6. 6 slices prosciutto, halved lengthwise

  7. 2 tablespoons olive oil

  8. 1/2 cup dry red wine

  9. 2 cups sun dried tomatoes

  10. 1/4 cup corn kernels

  11. 1/4 cup sliced basil leaves, shredded

  12. Salt and pepper to taste

  13. Place the steaks in between 2 sheets of baking paper. Pound the steaks with a mallet or flatten it using a rolling pin. After, slice them into half lengthwise.

  14. In a small bowl, combine the parsley, pine nuts, half of the garlic and parmesan. Season it with salt and pepper.

  15. Place a slice of prosciutto on top of a slice of steak. Sprinkle with the parsley mixture and roll. Secure the ends with a toothpick.

  16. Heat the oil in a large skillet over medium heat. Fry the rolls for 3-5 minutes or until they are browned. Transfer to a plate and keep warm.

  17. In the same skillet, saute the remaining garlic until fragrant. Add the tomatoes and corn kernels. Pour in the wine. Increase the heat and bring it to a boil. After, reduce the heat and simmer until the wine is reduced and the sauce is thick. Return the beef rolls into the pan and add the shredded basil. Cook for 3 minutes. Season it with salt and pepper. Transfer to a serving plate and serve warm. You may slice the rolls before serving if desired.

  18. Photo Courtesy Of: mazaletel

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