Name: Steak Roulade with Provolone
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT7H0M0.000S
Total time: P0Y0M0DT7H30M0.000S
Ingredients: 2 6-ounce cans tomato paste; 1 28-ounce can whole San Marzano tomatoes, crushed by hand; 1/2 teaspoon red pepper flakes; 1/2 teaspoon sugar; 1 small bunch basil, torn (about 10 leaves); 1 1 1/2-to-1 3/4-pound flank steak; Kosher salt and freshly ground pepper; 1 2/3 cups grated provolone cheese (6 to 7 ounces); 3 small cloves garlic, minced; 1 cup panko breadcrumbs; 1/2 cup grated pecorino romano cheese (about 2 ounces); 1/3 cup golden raisins; 1/4 cup pine nuts or chopped walnuts; 1 cup lightly packed fresh parsley; Polenta, for serving

Directions

Watch how to make this recipe.

Combine 2 cups hot water and the tomato paste in a 6-quart slow cooker. Add the crushed tomatoes, red pepper flakes, sugar and basil and stir to combine. Cover and cook on high while you prepare the meat.
Butterfly the steak: Slice in half horizontally, leaving 1 long side attached so you can open the steak like a book. Place between 2 pieces of plastic wrap and pound until about 1/4 inch thick. Remove the plastic; season the steak with salt and pepper. Scatter the provolone evenly over the steak, then top with the garlic, breadcrumbs, pecorino, raisins, pine nuts and parsley.
Starting with a long side, tightly roll up the steak like a jelly roll. Secure with twine in several spots. Transfer to the slow cooker; reduce the heat to low, cover and cook 7 hours.
Remove the meat to a cutting board and let rest 5 minutes. Remove the twine, then slice 1 inch thick. Serve with polenta; top with more sauce from the slow cooker.