Look for steaks that are approximately ⅛″ thick, 8″–10″ long, and 5″ wide to make this Italian roulade.
INGREDIENTS | SERVES 8
½ teaspoon olive oil
½ cup diced onions
2 cloves garlic, minced
32 ounces canned diced tomatoes
8 stalks rapini
8 very thin-cut round steaks (about 1¼ pounds total)
4 teaspoons bread crumbs
4 teaspoons grated Parmesan
Heat the oil in a nonstick pan. Sauté the onions and garlic until the onions are soft, about 5 minutes. Place in a 6-quart oval slow cooker. Add the tomatoes and stir to combine.
Cut the stems off the rapini. Place the steaks on a platter horizontally. Sprinkle each steak with ½ teaspoon bread crumbs and ½ teaspoon Parmesan. Place a bunch of rapini leaves on one end of each steak. Roll each steak toward the other end. It should look like a spiral. Place in the skillet seam-side down. Cook for 1 minute, use tongs to flip the steaks carefully, and cook the other side for 1 minute.
Place each roll in a single layer on top of the tomato sauce. Cook on low for 1–2 hours or until the steaks are cooked through.
PER SERVING Calories: 160 | Fat: 6g | Sodium: 115mg | Carbohydrates: 9g | Fiber: 2g | Protein: 18g