Steak Involtini with Green Beans & Bruschetta

This recipe was found in my favorite recipe book Giada at Home from my favorite chef on Food Network Giada De Laurentiis. She explains that most Italian cuisines, especially from Tuscany, don’t just cook steak by itself they usually tenderize it and braise it with a tomato sauce. This type of meat is called a London Broil. I shopped at the Fresh Market (my favorite grocery store!) and the butcher there was kind enough to give me cuts of the London Broil that were already pounded (tenderized) and were the perfect size! Pounding the meat is a great way to tenderize the beef, it adds lots of flavor and is much cheaper!

I thought bruschetta and fresh green beans would be a perfect accompaniment to this meal. We were not disappointed! If you would like to see the green bean recipe, click here. 

I bought freshly baked baguettes at Fresh Market, all I had to do was take it home and bake it!! It tasted SO fresh and was the best bread I have had in a long time! I  also bought tomato and herb spread for the top of my baguettes and I couldn’t have been happier!! Next time however, I am going to make it all fresh!

Now let’s get started with the star of this post, the Steak Involtini! If you weren’t able to buy the London Broil already cut and tenderized, what you want to do is cut them in half crosswise and place on a flat work surface. Take a meat pounder/tenderizer and pound the meat until it’s thin evenly.

Take a small bowl and combine the bread crumbs and 1/4 cup of parmesan. Set aside. Take a large bowl and mix the remaining 3/4 cup of parmesan, mozzerella, 1/4 cup of olive oil, basil, and garlic to make the filling. Season with salt and pepper.  Evenly spread the filling in the middle of each steak, roll up the steaks and secure them with skewers. I put two in mine because it felt to flimsy with just one.

In a medium sized skillet, add the remaining 1/4 cup of olive oil on medium heat. Coat the steaks with the bread crumb mixture. Place on the skillet for 6-8 minutes turning once halfway through until browned on all sides.

Add marinara sauce to the pan and bring to a simmer, taking a wooden spoon and scraping up the browned bits on the bottom of the pan. Simmer for about 10-15 minutes or until cooked medium well, turning occasionally.

Take the steaks off the skewers and slice into rolls. Place over top of the marinara sauce and serve!! You won’t be disappointed 🙂

Now, get a glass of red wine (I prefer sweet red!) and enjoy this little taste of Italy! You will be sure to impress whoever you cook this for!

What you’ll need:
1 cup Italian dried bread crumbs
1 cup freshly grated parmesan
3/4 cup freshly shredded mozzerella
1/2 cup olive oil
1/2 cup chopped fresh basil
2 garlic cloves, minced
2 (8oz) London Broil steak, trimmed and pounded 1/8 in thick
1 (26oz) jar of your favorite marinara sauce
4 skewers (may need two per steak)

for the bruschetta:
two loaves of freshly prepared, take home bake, baguettes
1 jar of tomato herb spread
basil for presentation and flavor

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