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Italian Beef Rolls

Cook time 48 mins
Yield

2 servings.

For a rustic Italian dinner, serve Italian Beef Rolls, Fettuccine with Pesto, commercial Italian bread, and Blackberry Granita.

Ingredients

  • 2 (4-ounce) lean, boneless beef sirloin steaks
  • 2 tablespoons shredded lean cooked ham
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 teaspoons freshly grated Romano cheese
  • 2 teaspoons shredded fresh basil
  • 1 teaspoon minced garlic
  • 1/4 teaspoon freshly ground pepper
  • Olive oil-flavored vegetable cooking spray
  • 2 tablespoons finely chopped onion
  • 1/3 cup peeled, seeded, and chopped tomato
  • 3 tablespoons dry red wine
  • 3 tablespoons canned no-salt-added beef broth, undiluted
  • Fresh basil sprigs (optional)

Nutrition Information

  • calories 196
  • caloriesfromfat 33 %
  • fat 7.2 g
  • satfat 2.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 27.2 g
  • carbohydrate 4.1 g
  • fiber 0.0 g
  • cholesterol 76 mg
  • iron 0.0 mg
  • sodium 192 mg
  • calcium 0.0 mg

How to Make It

  1. Trim fat from steaks. Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a meat mallet or rolling pin.

  2. Combine ham and next 5 ingredients in a small bowl, stirring well. Spread ham mixture evenly over steaks, leaving a 1/2-inch border on each. Roll up each steak, jellyroll fashion, starting at short side; secure with heavy string.

  3. Coat a small nonstick skillet with cooking spray. Place over medium heat until hot; add onion, and saute 3 minutes. Add beef rolls; cook until browned on all sides. Add tomato, wine, and beef broth. Bring to a boil; cover, reduce heat, and simmer 40 to 45 minutes or until meat is tender. Remove rolls to warm plates; spoon tomato sauce mixture over rolls. Garnish with basil sprigs, if desired.

Cooking Light Light Cooking for Two