Prep Time::30 mins
Cook Time:: 1 hr 20 mins
Total Time:: 1 hr 50 mins
Servings::6
Ingredients
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4 tablespoon olive oil, or more if needed, divided
½ onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 cup chopped fresh parsley
½ cup grated Parmesan cheese
4 cloves garlic, minced
1 hard-boiled egg, chopped
1 pinch salt and ground black pepper
2 pounds flank steak, pounded until thin
5 toothpicks, or as needed
1 (8 ounce) can tomato sauce
1 tomato, chopped, or more as needed
1 pinch white sugar
Directions
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion; cook and stir until tender, about 10 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper.
Combine parsley, Parmesan cheese, garlic, hard-boiled egg, 1 pinch salt, and 1 pinch black pepper in a bowl; drizzle in about 1 tablespoon olive oil, stirring continuously, until a sticky consistency is reached.
Spread parsley filling in a thin layer on flank steak. Roll steak in a jelly-roll style; fasten closed with toothpicks to contain filling.
Add remaining 1 tablespoon olive oil to skillet with onion mixture over medium heat, then add steak roll, turning until browned on all sides, 2 to 3 minutes per side. Add tomato sauce, chopped tomato, and sugar; simmer over very low heat until steak cooked through and sauce slightly reduced, 1 to 1 1/2 hours.