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Italian Beef Involtini with Rapini

Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Use thinly sliced Inside Round Steak that you tenderize on just one side. Look for these pre-cut thin steaks at the meat counter. Use jarred roasted red peppers for the roasted red pepper strips in the recipe as a shortcut.

Italian Beef Involtini with Rapini

 1 bunch rapini, about 1 lb/5 oz well washed
 2 cloves garlic, minced
 2 tbsp extra-virgin olive oil
 ¼ tsp EACH red pepper flakes
 1 lb (500 g) Thin Sliced Inside Round Steaks, about ¼ inch thick
 2 tsp anchovy paste
 2 tbsp EACH seasoned breadcrumbs and grated Parmesan cheese
 2 roasted red peppers, very thinly sliced
 ½ cup pitted green olives, coarsely chopped
 Coarse sea salt and freshly ground pepper
 
1

In large pot of boiling salted water, blanch rapini until wilted, about 4 minutes. Drain thoroughly. Let cool slightly and coarsely chop. Add to hot large non-stick oven-proof skillet; heat until water has evaporated. Add 1 tbsp of oil and garlic; cook, stirring, over medium-high heat, until garlic is softened about 2 minutes. Set aside.

2

Tenderize each steak by pounding on one side with meat mallet or heavy fry pan. Spread one side of each steak with about 1/4 tsp of anchovy paste. Divide rapini evenly among each beef steak. Sprinkle each with breadcrumbs and grated Parmesan. Divide roasted red peppers and green olives evenly among steaks.

3

Roll up each steaks like a jellyroll and tie each with 2 or 3 pieces of butcher twine. Season each lightly with salt and pepper.

4

Heat remaining oil in pan used to cook the rapini; add beef bundles. Cook over medium-high until golden brown, about 4 minutes. Turn bundles and transfer pan to 400°F oven; cook, turning once, until digital instant read thermometer inserted inside beef bundles reads 140°F, about 12 minutes. Let stand for 5 minutes before serving.

Nutrition Facts

Servings 4