Monday, May 4, 2009

Rolled Flank Steak with Green Olives and Oregano

My husband gave me the Mario Batali's Simple Italian Food for Christmas. This recipe was really easy and I think I will reach for this book more often.

I made this yesterday, Sunday, so it was easy to reheat after work. My husband made the risotto. Arborio rice, lemon peel and sage. A great match for the meat. But tomorrow I am looking forward to a meatless meal.

The original recipe is for 4 servings but I made enough for the 2 of us.

3 cups of your favorite tomato sauce
1 cup green Italian olives, preferably Ascolane

3 tablespoons chopped fresh oregano
1/2 cup grated Parmigiano Reggiano cheese

1 cup chopped Italian Parsley
1/4 tsp nutmeg
1 3/4pound Braciole

Salt and Pepper
flour for dusting

1/4 olive oil
1/2 dry red wine

In a medium saucepan, combine the tomato sauce, olives and oregano and bring to a boil. Reduce heat and simmer while you assemble the braciole.

In mixing bowl, mix cheese, parsley and nutmeg. Lay pieces of steak on a board and season with salt and pepper. Divide the cheese mixture evenly over the meat. Roll up each piece like a jelly roll and tie with butcher's twine. Season with salt and pepper and roll in flour to coat.

In a skillet, heat the olive oil. Place 4 steak pieces in skillet and brown evenly. Transfer to plate and repeat with remaining rolls. Pour off the cooking oil. Add the red wine and stir the bottom of the skillet with a wooden spoon to loosen the browned bits. Add the simmering tomato sauce and bring to a boil Add the beef rolls and simmer uncovered 10 to 15 minutes, until the meat is cooked through. Remove the meat to a heated platter, pour the sauce over, and garnish with the remaining tablespoon of oregano.

Very tasty and the house smelled very good. Also have enough sauce left over to use with tomorrow night's dinner...

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