- 8
Ingredients
- 6 bacon strips
- 2 garlic cloves, minced
- 3/4 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 beef flank steak (1-1/2 to 2 lbs)
- 1/4 c grated Parmesan cheese
- 3 hard-cooked eggs, sliced
- 1/4 c minced fresh parsley
- 2 Tbsp olive oil
- 3 jars (24 oz each) meatless pasta sauce
- Hot cooked spaghetti
- Additional minced fresh parsley
Preparation
Step 1
Preheat oven to 350º. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. In a bowl, mix garlic, Italian seasoning, salt and pepper.
Starting at one long side, cut steak horizontally in half to within 1/2 inch of opposite side. Open steak flat; cover with plastic wrap. Pound with a meat mallet to 1/4-inch thickness; remove and discard plastic.
Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1 inch 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 inch intervals with kitchen string.
In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over the top.
Bake, covered, 1-1/2 to 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.
From Taste of Home Magazine