Beef Involtini with Penne Rigate

We had a lot of fun throwing this together one evening after work. The key was getting it into the oven before we went out to walk the dogs, and by 7:20 PM we were eating a marvelous Italian-style, restaurant-worthy meal.

1 1/2 pound thin-cut beef steak (round, flank, etc)

3 small sweet peppers, cut into thin strips

One medium ball of Mozzarella Fresca cut into thin slices

Sea Salt, Freshly Ground Pepper

Spicy Italian Seasoning

3 slices of Prosciutto

Fresh Italian Parsley

15 oz can of Diced tomatoes

8 oz can of Tomato sauce

Fresh basil

Garlic

Preheat the oven to 365 degrees Farenheit.

Place the steak between 2 pieces of plastic wrap and pound it thin (about a quarter of an inch) with a meat mallet.

Remove one sheet of the plastic wrap and sprinkle meat on both sides with salt and pepper and Spicy Italian seasoning.

Lay the mozzarella slices in a single layer over the meat, leaving about an inch around the edge of the meat uncovered. Place the pepper slices over the top of the mozzarella, then the prosciutto over the peppers and finally the fresh parsley.

Roll the meat tightly, beginning at one of the thinner ends and using the plastic wrap to keep it tight. Once it is completely rolled, use bamboo skewers to close the ends as tightly as possible.

Heat olive oil in a cast iron skillet over medium-high heat and sear the roll on all sides and on each end as able.

Combine the tomatoes, sauce and seasonings and pour over the roll in the skillet and heat until the sauce begins to bubble.

Put a lid on the skillet, move it to the oven and bake for 40 minutes.

During the last 20 minutes put your pasta water on to boil, and then boil the penne rigate. Plan to have it finished at about the same time that you serve the meat.

Remove from the oven and place the meat on a cutting board, cover it with foil and let it rest for about 10 minutes. Once the meat has rested, slice it into 3/4 inch slices and serve beside pasta with sauce.

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