Rolled Flank Steak with Green Olives and Oregano

1. 1

   In a medium saucepan, combine the tomato sauce, olives, and 2 Tablespoons of the oregano and bring to a boil.

2. 2

   Reduce the heat and simmer while you assemble the braciole.

3. 3

   In a mixing bowl, mix the cheese, parsley, and nutmeg until well blended.

4. 4

   Lay the pieces of steak out on a board and season with salt and pepper.

5. 5

   Divide the cheese mixture evenly over the beef, spreading to form a thin layer on top of each piece.

6. 6

   Roll up each piece like a jelly roll and tie securely with a piece of butcher's twine.

7. 7

   Season with salt and pepper and roll in flour to coat lightly.

8. 8

   In a 12-14 inch skillet, heat the olive oil until smoking.

9. 9

   Place 4 rolled steak pieces at a time in the skillet and brown evenly, rolling with tongs or a wooden spoon.

10. 10

    Transfer to a plate and repeat with 4 remaining rolls.

11. 11

    Pour off the cooking oil.

12. 12

    Return the skillet to the heat and add the wine, stirring the bottom of the skillet with a wooden spoon to loosen the browned bits.

13. 13

    Add the simmering tomato sauce and bring to a boil.

14. 14

    Add the beef rolls and simmer uncovered 10-15 minutes, until the meat is cooked through.

15. 15

    Remove the meat to a heated platter, pour the sauce over, and garnish with the remaining tablespoon of oregano.

* Per serving · 4 servings · Values may vary.

No additional tips available.