|
Italian Bracciola
|
1 ½ lbs. Flank Steak trimmed, butterflied, and pounded
3-4 slices prosciutto
3-4 slices provolone
4 T pesto sauce
|
4 T pignola nuts (optional)
½ c bread crumbs
1 small jar of roasted red peppers
6 fresh basil leaves
|
Cooking directions: 1. Lay the meat out flat on a smooth surface.
2. prosciutto, provolone and the other ingredients on top. 3. Roll
up the steak and tie it with cotton/butcher’s twine. 4. Heat oil
in large skillet and brown evenly on all sides for 10 minutes. 5.
Add sauce to cover meat in sauté pan. Cover and simmer for about
1 hour until tender. 6. When meat is done, place it on a plate,
cut twine, slice and serve with sauce on top. 7. Consider serving
with pasta, couscous, or polenta. Serve with Italian garlic bread
and a simple fresh green salad.
|
