BRACIOLE ROLLED STUFFED STEAK

Braciole Rolled Stuffed Steak image

Number Of Ingredients 15

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1 1.25 Lbs. Top Round or Flank Steak
1 1 28 ounce can of crushed tomatoes
1 1/2 16 ounce can of spiced tomatoes crushed
1 1/2 can beef stock
2 2 cups chopped spinach
2 2 boxes of mushrooms, sliced in large slices
1 1/2 cup of romano, shaved
4 4 cloves garlic, minced
8 prosciutto slices
2 tablespoon 2 tablespoons parsley, chopped
1 1 big white onion chopped
4 tablespoon 4 tablespoons of olive oil
1 salt and pepper
1 1/2 teaspoon of red pepper flakes
1 no more

Steps:

Saute onions and garlic in 2 tablespoons of olive oil until softened. Add spinach, cook until wilted. Add parsley, breadcrumbs and cheese, season to taste with salt and pepper. Set aside. Pound steak until approximately 1/4 to 1/3 inch thin. Season with salt and pepper on both sides. Add stuffing down the middle of steak. Roll around stuffing and tie steak in 3 to 4 spots with kitchen twine. Sear Steak on all sides in a large skillet with the remaining 2 tablespoons of oil. Remove steak and deglaze pan with 1/4 cup of water, scraping up all the browned bits. Add the deglazing liquid, tomatoes, and steak to the slow cooker. Cook on high for 6 hours. Serve over your favorite pasta.