Uncooked trimmed top round steak
2 pound(s), 8 thin steaks
1½ tsp, divided
1 tsp, divided
Trader Joe's Artisan Breads Multigrain baguette
3 oz, or Italian bread, torn
Sun-dried tomatoes (without oil)
⅔ cup(s), finely chopped
1 Tbsp, chopped
1 cup(s), finely chopped
5 medium clove(s), minced
4 fl oz, dry (1/2 cup)
Canned tomato puree
Unsalted beef stock
- Working with 1 piece at a time, place steak between 2 sheets of plastic wrap. Using mallet or heavy skillet, pound to 1⁄8-inch thickness. Sprinkle with 3⁄4 tsp salt and 1⁄2 tsp black pepper.
- Place bread in food processor and pulse until medium breadcrumbs form, about 10 times (to make 2 cups breadcrumbs). Place breadcrumbs in medium bowl and stir in sun-dried tomatoes, cheese, and chopped rosemary. Top each steak with about 1⁄4 packed cup of breadcrumb stuffing and press gently onto steak. Roll up steaks and secure with toothpicks or kitchen string.
- Coat large nonstick skillet with nonstick spray. Heat pan over medium-high. Add steak rolls to pan and cook, turning occasionally, until browned on all sides, about 8 minutes. Remove from pan. Add oil to pan and swirl to coat. Add onion and garlic and sauté for 3 minutes. Add wine, scraping up any browned bits from bottom of pan. Cook until wine almost evaporates, about 3 minutes. Add tomato purée, broth, rosemary sprig, and remaining 3⁄4 tsp salt and 1⁄2 tsp black pepper and bring to boil. Return steak rolls to pan. Cover, reduce heat, and simmer until steak is tender, 1 hour, 15 minutes to 11⁄2 hours. Discard rosemary sprig and remove toothpicks or twine before serving.
- Serving size: 1 steak roll and 1⁄4 cup sauce