Ingredients Jump to Instructions ↓

  1. 3 cups 711ml Basic Tomato Sauce - (see recipe)

  2. 1 cup 237ml Green Italian olives

  3. 3 tablespoons 45ml Freshly-chopped oregano leaves - divided

  4. 1/2 cup 73g / 2.6oz Grated Parmesan cheese

  5. 1 cup 146g / 5.1oz Finely-chopped Italian parsley

  6. 1/4 teaspoon 1 1/3ml Freshly-grated nutmeg

  7. 1 lb 454g / 16oz Beef flank steak - sliced

  8. 8 thin Scallop-type slices Salt - to taste Freshly-ground black pepper - to taste Flour - for dusting

  9. 1/4 cup 59ml Pomace oil

  10. 1/2 cup 118ml Dry red wine

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a medium saucepan, place Basic Tomato Sauce, green olives and 2 tablespoons of the fresh oregano and bring to a boil. Simmer while assembling rest of dish. In a mixing bowl, mix parmesan, chopped parsley and nutmeg until well blended. Lay 8 pieces of steak out on board. Season with salt and pepper. Divide parmesan mixture evenly over beef, spreading to form a thin layer on top of each piece of steak. Roll up each piece like a jelly roll and tie securely with a piece of butcher twine. Dust the rolls with flour. In a 12- by 14-inch skillet, heat 1/4 cup pomace oil until smoking. Place 4 rolled steak pieces at a time in the skillet and brown evenly, rolling with tongs or a wooden spoon. Remove first 4 pieces and repeat with remaining four. Remove second group and pour off cooking oil to discard. Put skillet back on heat and deglaze with red wine, stirring bottom of skillet to loosen browned bits. Add simmering tomato sauce and bring to a boil. Add all 8 beef rolls and simmer uncovered 10 to 15 minutes until meat is cooked through. Remove meat to heated platter, pour sauce over meat and garnish with fresh oregano. This recipe yields 4 main course servings.


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