Steak Involtini

Name: Steak Involtini
Yield: 4 servings
Ingredients: 1 cup plain dried bread crumbs; 1 cup freshly grated Parmesan cheese; 3/4 cup shredded mozzarella cheese; 1/2 cup olive oil; 1/2 cup chopped fresh basil leaves; 2 garlic cloves, minced; Salt and freshly ground black pepper; 2 (8-ounce) London broil steaks, trimmed and pounded to 1/8 inch thick; 1 (26-ounce) jar marinara sauce (3 1/3 cups); 4 (4-inch) skewers

December 20, 2011

Other than in Tuscany, where the thick-cut steak fiorentina reigns supreme, you won’t find a lot of simple grilled steaks in Italy. Instead, Italians tend to serve their beef pounded thin and braised in a flavorful sauce. Pounding is a good way to tenderize a tougher (and less expensive) cut of beef such as London broil, and the cheesy stuffing here adds lots of flavor. Plus, I find that everyone, especially kids, enjoys the surprise of discovering the rich, melted filling inside these cute little breaded rolls. I know I did when I was a kid . . . and I still do!

Recipe notes

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