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Will rust you on the white wine!
Myra
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This is one of my sons favorite dishes served with pasta I personally like it served with a side of roasted spaghetti squash. In the recipe I use white wine please don't cringe trust me on this one the sauce is fantastic .
Ingredientes
- 1 flank or skirt steak around 1 1/2 lbs
- 3/4 C seasoned panko bread crumbs
- 1/2 Cup grated parmesan cheese
- 3/4 C Fresh flat leaf parsley chopped
- 5 Cloves garlic minced ( divided)
- 3 tbl Olive Oil
- 1 med. Onion diced
- 1 Tbl. Italian seasoning (dry)
- 1tsp. Crushed red pepper
- 2-3 Tbl. Sugar
- 3Tbl Tomato paste
- 1/3 C White wine ( I used Pinot Grigio)
- 1 28 oz. Can San Marzano whole peeled tomatoes
Direcciones
- Pound the Flank or skirt steak to about a 1/4 of an inch thickness
- Lightly salt and pepper the steak and then layer the steak with parmesan cheese , bread crumbs, 2 Tbl. of the minced garlic and fresh parsley
- Drizzle about 2 Tbl. Of olive oil over the filling
- Roll up the the steak and secure with butchers twine ( if you don't have butchers twine you can secure it with toothpicks )
- Salt and pepper the outside of the roll of meat
- Heat a Dutch oven over a med high to high heat and place about 1/4 c of olive oil in the the pot
- Sear the meat on all sides and then remove from the pan and set aside.
- Turn down the heat to low medium
- In the drippings sauté the diced onion and remaining 3 Tbl. Of minced garlic crushed red pepper and the italian seasoning until soft
- Next add the tomato paste and cook for additional 2-3 minutes
- Add the white wine, sugar and can of San Marzano tomatoes
- Season with salt and pepper
- Using an immersion blender break down the tomatoes into the sauce
- Return the meat to the Dutch oven and simmer over a low heat for about 2 hours more or less depending on the amount of meat you have ( until its nice and tender)
- Make sure to stir the sauce often so that it doesn't burn on the bottom and turn the meat over in the sauce so it cooks evenly.
- Remove meat from the Dutch oven and cut off the twine
- Slice against the grain in about 1/2 inch slices
- Serve with pasta or roasted spaghetti squash
- The sauce is outstanding on top of the pasta or squash not to mention bread for dipping into the sauce
- Enjoy
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 4 servings | |
| Calories 310 | |
| Calories from Fat 141 | 45% |
| Total Fat 15.94g | 20% |
| Saturated Fat 4.17g | 17% |
| Trans Fat 0.01g | |
| Cholesterol 14mg | 5% |
| Sodium 469mg | 20% |
| Potassium 319mg | 9% |
| Total Carbs 29.92g | 8% |
| Dietary Fiber 2.3g | 8% |
| Sugars 12.09g | 8% |
| Protein 9.42g | 15% |
Evaluaciones
11 de Febrero de 2013
Comentarios
18 de Febrero de 2013This looks very nice to make, am sure it will bring smiles and mmmmmm in the dinner table. Thanks for sharing!
14 de Febrero de 2013We call that a Bruschaloni for some odd reason...possibly a Cajun mispronunciation.
Try adding some chopped hard boiled eggs in the filling.
I love a good sauce!
Will try soon!
