Bragiole

• 1 1/2 lb. beef sandwich steaks
• 1 large garlic
• 1 medium bunch flat parsley
• 1 c. fresh grated Romano cheese
• crushed red pepper (McCormick spice)
• 3/4 c. olive oil

1. Clean and chop parsley (use only leaves not stems); clean and chop fine 5 to 6 cloves from fresh garlic.
2. Lay out beef sandwich steaks flat.
3. Spread one clove chopped garlic per sandwich steak. Add one tablespoon flat parsley.
4. Sprinkle one rounded tablespoonful fresh Romano cheese; sprinkle 1/4 teaspoon crushed red pepper over meat.
5. Roll up Bragioles tightly and stick 5 toothpicks on meat ends to keep it together.
6. Warm up 3/4 cup olive oil in skillet (cover skillet).
7. Then add Bragioles.
8. Cook on medium heat to brown on both sides, 6 to 8 minutes total.
9. Add Bragioles to your favorite Italian red sauce and heat on low for 1 hour.
10. Serve with pasta.

beef sandwich, garlic, parsley, romano cheese, red pepper, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=382630 (may not work)