Beef Braciole

• 1 (2 lb) round steaks
• 3 garlic cloves, minced fine
• 1 bunch Italian parsley, minced
• 1/4 lb grated romano cheese
• salt
• pepper
• 1 small onion, peeled and quartered
• olive oil (for frying)
• 1 (28 ounce) can tomato sauce

1. Using a very sharp knife,"butterfly" the steak (or have the butcher do it).
2. Pound the steak with a meat mallet until its about 1/4 inch thick.
3. Lightly season the meat with salt and pepper.
4. Spread the minced garlic, minced parsley and cheese evenly over one side of the meat, to within a 1/4 inch of the edges.
5. Starting with the long edge, tightly roll the meat up (like for a jelly roll).
6. Tie the rolled meat tightly every few inches along the length of the roll, with the cord (make sure the ends of the roll are tied well).
7. Heat olive oil in a heavy frying pan, add braciole and onion.
8. Fry the meat, turning it frequently until evenly browned.
9. Add the browned braciole to the pot of simmering tomato sauce to finish cooking (about 45 minutes).
10. To serve, remove the cords and slice the braciole into 1 inch slices.
11. Spoon some sauce over the slices.

garlic, italian parsley, romano cheese, salt, pepper, onion, olive oil, tomato sauce

Taken from www.food.com/recipe/beef-braciole-28185 (may not work)