Braciole

• 1 3/4 lb. flank steak
• salt and pepper to taste
• 2 Tbsp. pine nuts, toasted
• 1/3 c. chopped fresh mint
• 1/3 c. chopped fresh parsley
• 4 cloves garlic, crushed
• 1/4 c. freshly grated Parmesan cheese
• juice of 1 lemon
• 2 Tbsp. olive oil
• 1 1/2 c. fresh or bottled tomato sauce
• 1/2 c. red wine

1. Place the meat on the counter and pound it out a bit to tenderize and flatten.
2. Add salt and pepper to taste.
3. Place the pine nuts in a small frying pan and toast them over low heat until golden brown. Allow to cool and place in a small bowl with the mint, parsley, garlic, cheese, lemon juice and 1 tablespoon of the oil. Stir together and rub on the meat.
4. Roll the steak up tightly across the grain of the meat like a jelly roll. Tie the roll together with string to secure.
5. Season the outside with salt and pepper to taste.

flank steak, salt, pine nuts, fresh mint, parsley, garlic, freshly grated parmesan cheese, lemon, olive oil, tomato sauce, red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275583 (may not work)