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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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For a rustic Italian dinner, serve Italian Beef Rolls, Fettuccine with Pesto, commercial Italian bread, and Blackberry Granita. Ingredients:
2 (4-ounce) lean, boneless beef sirloin steaks |
2 tablespoons shredded lean cooked ham |
1 tablespoon chopped fresh flat-leaf parsley |
2 teaspoons freshly grated romano cheese |
2 teaspoons shredded fresh basil |
1 teaspoon minced garlic |
1/4 teaspoon freshly ground pepper |
olive oil-flavored vegetable cooking spray |
2 tablespoons finely chopped onion |
1/3 cup peeled, seeded, and chopped tomato |
3 tablespoons dry red wine |
3 tablespoons canned no-salt-added beef broth, undiluted |
fresh basil sprigs (optional) |
Directions:
1. Trim fat from steaks. Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a meat mallet or rolling pin.
2. Combine ham and next 5 ingredients in a small bowl, stirring well. Spread ham mixture evenly over steaks, leaving a 1/2-inch border on each. Roll up each steak, jellyroll fashion, starting at short side; secure with heavy string.
3. Coat a small nonstick skillet with cooking spray. Place over medium heat until hot; add onion, and saute 3 minutes. Add beef rolls; cook until browned on all sides. Add tomato, wine, and beef broth. Bring to a boil; cover, reduce heat, and simmer 40 to 45 minutes or until meat is tender. Remove rolls to warm plates; spoon tomato sauce mixture over rolls. Garnish with basil sprigs, if desired.
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