Brent's Steak Roll

Course : Beef Steak
Serves: 1
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1 large flank steak -- butterflied
3 large had boiled eggs
1 teaspoon parsley
1 teaspoon italian seasoning
2 cloves garlic -- finely chopped
1 Cup parmesan cheese
1/4 Cup raisins -- optional
1/4 Cup pine nuts -- optional
1 jar marinara sauce
2 tablespoons olive oil
1 piece butchers cord

Preparation / Directions:

If possilbe have the butcher butterflie the flank steak, if not you can still do this you just have less seasoning in the middle and not as easy to roll. Take chopped garlic to taste and spread it on the meat. Sprinkle with parsley to cover well. Add the italian seasoning to taste. Top with a heavy layer of parmesan cheese, raisins and nuts if desired. Make enough hard boiled eggs to fit the length of the steak, going with the grain. Roll up and tie securely. Is best to brown on all sides in olive oil but if you have not time it really won't matter. Top with a large jar of marinera of choice or your own spagetti sauce. Add half again as much water. Seal the pot or the pan tigthly to keep in the moisture. Bake in a 225 degree oven a minimum of 6 hours but longer if desired. If you precook your pasta, add a little olive oil and place in a baggie, then when you are ready to serve you can reheat the pasta in the sauc


Nutritional Information:

321 Calories (kcal); 16g Total Fat; (44% calories from fat); 23g Protein; 21g Carbohydrate; 51mg Cholesterol; 1100mg Sodium

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