Total Time Prep: 40 min. Cook: 2 hours Makes 6 servings Ingredients 1 beef flank steak (1-1/2 pounds) 1/2 teaspoon salt 1/2 t...
Bertolli Beef and Prosciutto Spirals
Total Time
Prep: 40 min. Cook: 2 hours
Makes
6 servings
Ingredients
1 beef flank steak (1-1/2 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
2 large eggs, beaten
1/2 cup seasoned bread crumbs
1/3 cup chopped fresh basil
2 garlic cloves, minced
3 cups fresh baby spinach
8 thin slices prosciutto
1 cup shredded Italian cheese blend
2 tablespoons Bertolli® Olive Oil
2 jars (24 ounces each) Bertolli Traditional Marinara
1 teaspoon crushed red pepper flakes
Hot cooked pappardelle pasta
Optional: Grated Pecorino Romano cheese
Directions
Preheat oven to 325°. Starting at one long side, cut steak horizontally in half to within 1/2 in. of opposite side; open steak flat. Pound with a meat mallet to 1/2-in. thickness. Sprinkle with salt and pepper. In a small bowl, combine eggs, bread crumbs, basil and garlic. Spoon over beef to within 1 in. of edges; press onto meat. Layer with spinach, prosciutto and cheese. Roll up jelly-roll style, starting with a long side; tie at 2-in. intervals with kitchen string.
In a Dutch oven, brown meat in oil on all sides. Pour sauce over beef; sprinkle with pepper flakes. Bring mixture to a simmer; transfer Dutch oven to oven. Bake, covered, until beef is tender, 1-1/2 to 2 hours.
Remove meat from sauce and discard string. Cut into slices; serve slices on pappardelle pasta with sauce. Sprinkle with Romano cheese if desired.
