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Nana’s Italian Roulade

My great-aunt from Sicily taught my mother how to stuff and bake a steak in a jelly-roll style. It’s unique and really special in our family. —Roseanne McDonald, Days Creek, Oregon
  • Total Time
    Prep: 30 min. Cook: 1-1/2 hours
  • Makes
    8 servings

Ingredients

  • 6 bacon strips
  • 2 garlic cloves, minced
  • 3/4 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 beef flank steak (1-1/2 to 2 pounds)
  • 1/4 cup grated Parmesan cheese
  • 3 hard-boiled large eggs, sliced
  • 1/4 cup minced fresh parsley
  • 2 tablespoons olive oil
  • 3 jars (24 ounces each) meatless pasta sauce
  • Hot cooked spaghetti
  • Additional minced fresh parsley

Directions

  • Preheat oven to 350°. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. In a small bowl, mix garlic, Italian seasoning, salt and pepper.
  • Starting at a long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; Pound with a meat mallet to 1/4-in. thickness.
  • Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1 in. of edges; sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1-1/2-in. intervals with kitchen string.
  • In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1-1/2-1-3/4 hours or until meat is tender.
  • Remove roulade from pot; remove string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley.
Nutrition Facts
1 slice with 3/4 cup sauce (calculated without spaghetti): 331 calories, 15g fat (5g saturated fat), 119mg cholesterol, 1491mg sodium, 24g carbohydrate (17g sugars, 4g fiber), 26g protein.

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