Braciole (Stuffed Meat Rolls)
- 1 1/2 pounds flank steak, cut and pounded into thin slices about 4 inches wide by 6 inches long
- Salt and freshly ground pepper
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 4 cloves garlic, minced
Season the meat on both sides with salt and pepper to taste. In a bowl, combine the 1/2 cup Parmesan, garlic, and parsley. Divide the mixture among the meat slices, spreading it into an even layer, and roll up each slice to enclose the filling. Secure each roll with string or toothpicks.
Recipe courtesy of Cook Italian/ Gerard Renny