| Level: | Easy |
| Total: | 3 hr 50 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 3 hr 50 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 thinly sliced top sirloin steaks (2 1/2 to 3 pounds)
- 5 garlic cloves, minced
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup shredded Parmigiano-Reggiano
- Kosher salt and freshly ground black pepper
- 5 tablespoons vegetable oil
- 2 quarts your favorite tomato sauce
- Serving suggestion: your favorite pasta
Instructions
- Preheat oven to 400 degrees F.
- Pound out the steaks with a meat hammer until they are approximately 1/4-inch thick. Sprinkle each steak with the minced garlic, fresh parsley and Parmigiano-Reggiano, then some salt and pepper. Roll up each steak and secure with toothpicks. Sprinkle the steaks again with pepper. Place steaks in a casserole pan or roasting pan and cover with the vegetable oil. Bake, rotating occasionally to ensure browning on all sides, 25 to 30 minutes.
- Cover steaks with tomato sauce and cover pan with aluminum foil. Place steaks back in the oven and reduce heat to 325 degrees F. Cook until fork tender, about 3 hours. Serve with your favorite pasta.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1248 |
| Total Fat | 66 g |
| Saturated Fat | 21 g |
| Carbohydrates | 86 g |
| Dietary Fiber | 11 g |
| Sugar | 20 g |
| Protein | 80 g |
| Cholesterol | 242 mg |
| Sodium | 2613 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1248 |
| Total Fat | 66 g |
| Saturated Fat | 21 g |
| Carbohydrates | 86 g |
| Dietary Fiber | 11 g |
| Sugar | 20 g |
| Protein | 80 g |
| Cholesterol | 242 mg |
| Sodium | 2613 mg |
Reviews
So good and tender!!