Rolled Flank Steak With Green Olives And Oregano

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 cups basic tomato sauce (recipe also posted)
• 1 cup green italian olives (preferably ascolane)
• 3 tablespoons chopped fresh oregano leaves
• 1/2 cup freshly grated parmigiano-reggiano cheese
• 1 cup finely chopped italian parsley
• 1/4 teaspoon freshly grated nutmeg
• 1 3/4 lbs beef flank steak, sliced into 8 thin scallops
• salt and pepper
• flour, for dusting
• 1/4 cup extra virgin olive oil
• 1/2 cup dry red wine

Recipe

• 1 in a medium saucepan, combine the tomato sauce, olives, and 2 tablespoons of the oregano and bring to a boil.
• 2 reduce the heat and simmer while you assemble the braciole.
• 3 in a mixing bowl, mix the cheese, parsley, and nutmeg until well blended.
• 4 lay the pieces of steak out on a board and season with salt and pepper.
• 5 divide the cheese mixture evenly over the beef, spreading to form a thin layer on top of each piece.
• 6 roll up each piece like a jelly roll and tie securely with a piece of butcher's twine.
• 7 season with salt and pepper and roll in flour to coat lightly.
• 8 in a 12-14 inch skillet, heat the olive oil until smoking.
• 9 place 4 rolled steak pieces at a time in the skillet and brown evenly, rolling with tongs or a wooden spoon.
• 10 transfer to a plate and repeat with 4 remaining rolls.
• 11 pour off the cooking oil.
• 12 return the skillet to the heat and add the wine, stirring the bottom of the skillet with a wooden spoon to loosen the browned bits.
• 13 add the simmering tomato sauce and bring to a boil.
• 14 add the beef rolls and simmer uncovered 10-15 minutes, until the meat is cooked through.
• 15 remove the meat to a heated platter, pour the sauce over, and garnish with the remaining tablespoon of oregano.