lb.
flank steak (as evenly rectangular as possible)
4
cloves garlic, minced
1/2
cup
minced fresh parsley leaves, well dried
1/4
cup
loosely packed fresh basil leaves, well dried
1/2
cup
grated Parmesan cheese
2
tbsp.
olive oil
1 1/2
cups
bottled pasta sauce
Directions
Sprinkle both sides of steak lightly with salt and pepper, if desired. Pound steak with flat side of meat mallet or rolling pin covered with plastic wrap to a 12x8-inch rectangle. Cut into four 4x6-inch pieces. Set aside.
With food processor or blender running, process garlic until minced. Add parsley and basil; process to chop. Add Parmesan; process to blend. Divide mixture evenly between meat pieces, spreading to evenly coat each piece. Press firmly to compact herb mixture, leaving about 1/4 to 1/2 inch on sides. Starting on narrow side, roll up jelly-roll style to enclose filling. Secure with toothpick or kitchen twine.
In Dutch oven or large skillet, heat oil over medium-high heat. Add rolls and cook until browned, about 5 minutes, turning to brown evenly; drain. Add pasta sauce; bring to a simmer. Cover; reduce heat and simmer 1 to 1 1/2 hrs. or until meat is tender. Serve with hot pasta, if desired.
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