• 2servings
  • 140minutes
  • 410calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 Tbsp. butter or margarine , divided

  2. 1/4 cup sliced celery

  3. 1/4 cup chopped onion

  4. 3/4 cup unseasoned croutons

  5. 1/4 cup KRAFT Grated Parmesan Cheese

  6. 2 Tbsp. water

  7. 1/4 tsp. dried basil leaves

  8. 1/2 lb. beef flank steak

  9. 1 can (8 oz.) tomato sauce

Instructions Jump to Ingredients ↑

  1. MELT 1 Tbsp. of the butter in large skillet on medium-high heat. Add vegetables; cook and stir until crisp-tender. Add croutons, cheese, water and basil; mix lightly. Remove from heat.

  2. CUT steak horizontally in half to butterfly, being carefuly not to not cut all of the way through the straight side od steak. Open steak; spread bottom half with the vegetable mixture. Roll up, jelly-roll fashion; tie securely with string. Melt remaining 1 Tbsp. butter in same skillet. Add steak; cook until evenly browned on all sides, turning occasionally. Pour tomato sauce over steak; cover. Reduce heat to low.

  3. COOK 1 hour 30 minutes to 2 hours or until steak is cooked through, basting occasionally. Cut into slices; serve topped with the tomato sauce. Sprinkle with additional cheese, if desired.


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