Baked Stuffed Round Steak
Serve this dish with garlic bread, cooked pasta, and antipasto or a tossed salad.
INGREDIENTS | SERVES 4
- 3 tablespoons extra-virgin olive oil
- 2 pounds round steak
- Salt and freshly ground black pepper to taste
- 3 cloves garlic, minced
- 4 hard-boiled eggs, peeled and sliced
- 4 large carrots, peeled and grated
- 1 small yellow onion, minced
- 1 cup zucchini, grated and squeezed dry
- 2 ounces freshly grated Parmigiano-Reggiano cheese
- 1 25-ounce jar pasta sauce
Preheat oven to 350°F.
Rub 2 tablespoons of the oil over both sides of the round steak. Put the steak between 2 pieces of plastic wrap; pound the meat out flatter. Remove the plastic wrap and season the meat with salt and pepper. Sprinkle the garlic over the meat, then rub it into the meat.
Evenly arrange the egg slices, carrots, onion, zucchini, and half of the Parmigiano-Reggiano down the center of the meat. Roll up the steak like a jellyroll, and then place it seam-side down in a 9" × 13" nonstick baking pan or casserole dish large enough to hold the meat and pasta sauce.
Rub the remaining oil over the top of the meat. Place under the broiler for 15 minutes, or until the meat begins to brown and caramelize. Change the oven setting back to 350°F. Pour the pasta sauce over the meat, cover the pan, and bake for 1 hour.
Remove the cover from the baking pan. Sprinkle the remaining Parmigiano-Reggiano over the meat and pasta sauce; bake for an additional 30 minutes, or until the meat is tender and the cheese has melted into the bubbling sauce. Remove from the oven, tent or cover, and let rest for 15 minutes before carving the meat and serving.
Potatoes Over Pasta
Instead of serving Baked Stuffed Round Steak over pasta, add 4 medium scrubbed potatoes to the baking dish when you add the pasta sauce. You'll still get your starch, but the flavor will be a welcome change from the norm.
