Steak Roulade with Provolone
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 262
- Total Fat
- 13
- Saturated Fat
- 6
- Carbohydrates
- 17
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 22
- Cholesterol
- 57
- Sodium
- 473
- Total: 7 hr 30 min
- Prep: 25 min
- Inactive: 5 min
- Cook: 7 hr
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
- 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.