Ingredients
- 2 lb. skirt steak
- 1 c. Parmesan, freshly grated
- 1/2 c. sharp Provolone, freshly grated
- 1 piece dry sourdough bread
- 12 lg. basil leaves
- 1/4 c. extra virgin olive oil
- 1 lg. sweet onion, chopped
- 1/2 c. dry red wine
- 28 oz. canned tomatoes, chopped
- 2 pinches crushed red pepper flakes
- 1.5 oz. assorted dried mushrooms
Preparation
Step 1
If the steak is thick, slice it horizontally, then open it like a book. To make this easier, make sure the beef is slightly frozen. Use a meat tenderizer or plastic covered rolling pin to flatten it as much as possible. Season both sides of the beef with salt and freshly ground pepper.
To make the stuffing, pulse the dry sourdough in a food processor until fine crumbs are achieved. There’s no need to remove crusts. Add the grated cheese and basil, then pulse to combine well. Cover the tenderized meat completely with the bread crumb mixture. Tightly roll the meat from the long end and secure with kitchen twine.
In a large skillet, heat half the oil on medium high heat. Add the beef roll browning it on all surfaces. Remove and let sit on a large plate.
In the same skillet, heat the rest of the oil and add the onion cooking over medium heat. Add a couple of pinches of salt and stir occasionally until the onion is softened and a caramel color, about 8 minutes. Pour in the red wine and deglaze the pan, scraping up all the browned bits from the bottom. Allow to cook until the wine is nearly evaporated, about 2 minutes. Add the tomatoes and bring to a boil. Add the dried mushrooms and dried red pepper, stirring well to hydrate the mushrooms. Lower the heat.
Nestle the meat into the tomato sauce and spoon sauce up over the roll. Cover the pan and cook gently until the meat is tender, about 1 hour. Remove from the sauce when done and allow to sit for 15 minutes covered, then slice and serve with some of the sauce.