Steak Involtini
Other than in Tuscany, where the thick-cut steak fiorentina reigns supreme, you won’t find a lot of simple grilled steaks in Italy. Instead, Italians tend to serve their beef pounded thin and braised in a flavorful sauce. Pounding is a good way to tenderize a tougher (and less expensive) cut of beef such as London broil, and the cheesy stuffing here adds lots of flavor. Plus, I find that everyone, especially kids, enjoys the surprise of discovering the rich, melted filling inside these cute little breaded rolls. I know I did when I was a kid . . . and I still do!
Recipe information
Yield
4 servings
Ingredients
Special Equipment
Preparation
Step 1
In a small bowl, combine the bread crumbs and 1/4 cup of the Parmesan cheese.
Step 2
In a large bowl, mix together the remaining 3/4 cup Parmesan cheese, the mozzarella cheese, 1/4 cup of the olive oil, the basil, and garlic to make the filling. Season with salt and pepper. Cut the steaks in half crosswise and place on a work surface. Spread the filling evenly over the steaks. Roll up the steaks and secure with skewers.
Step 3
In a medium skillet, heat the remaining 1/4 cup oil over medium. Roll the steaks in the bread-crumb mixture to coat. Cook the steaks until brown on all sides, 6 to 8 minutes. Add the marinara sauce to the pan and bring to a simmer, scraping up the brown bits from to the bottom of the pan with a wooden spoon. Simmer, turning occasionally, for 10 to 15 minutes for medium-well.
Step 4
Remove the skewers and slice the meat. Arrange the steak slices on plates and serve with the marinara sauce.
