(by Christine Flowers)
1 1/2 lb. flank steak
4 T. olive oil
1/2 c. soft bread crumbs
1/2 c. minced fresh parsley
1/2 c. grated Parmesan cheese
2 garlic cloves, minced
1 t. dried oregano
1/2 t. salt, divided
1/2 t. black pepper, divided
1 medium onion, chopped
2 15-oz. cans tomato sauce
1/2 c. water
1 t. Italian seasoning
1/2 t. sugar
Pound meat as thin as possible (about 1/2 inch thick).
Rub with 1 T. oil.
Combine bread crumbs, parsley, Parmesan, garlic, oregano, 1/4 t. salt and 1/4 t. pepper.
Press onto meat, leaving a 1-inch border.
Roll up, starting with a long side, and tie with kitchen string.
In a large heavy pot, heat remaining 3 T. oil, and brown meat on all sides.
Add onion, and cook until tender.
Stir in tomato sauce, water, Italian seasoning, sugar, and remaining 1/4 t. salt and 1/4 t. pepper.
Bring to a boil, reduce heat, cover, and simmer for about 1 1/4 hours, or until meat is tender.
Remove meat from sauce, discard string, and cut into thin slices.
(Read Bel Paese, the story that accompanies this recipe.)
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