Bertolli Beef and Prosciutto Spirals

Total Time

Prep: 40 min. Cook: 2 hours

Makes

6 servings

Ingredients

• 1 beef flank steak (1-1/2 pounds)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 large eggs, beaten
• 1/2 cup seasoned bread crumbs
• 1/3 cup chopped fresh basil
• 2 garlic cloves, minced
• 3 cups fresh baby spinach
• 8 thin slices prosciutto
• 1 cup shredded Italian cheese blend
• 2 tablespoons Bertolli® Olive Oil
• 2 jars (24 ounces each) Bertolli Traditional Marinara
• 1 teaspoon crushed red pepper flakes
• Hot cooked pappardelle pasta
• Optional: Grated Pecorino Romano cheese

Directions

1. Preheat oven to 325°. Starting at one long side, cut steak horizontally in half to within 1/2 in. of opposite side; open steak flat. Pound with a meat mallet to 1/2-in. thickness. Sprinkle with salt and pepper. In a small bowl, combine eggs, bread crumbs, basil and garlic. Spoon over beef to within 1 in. of edges; press onto meat. Layer with spinach, prosciutto and cheese. Roll up jelly-roll style, starting with a long side; tie at 2-in. intervals with kitchen string.
2. In a Dutch oven, brown meat in oil on all sides. Pour sauce over beef; sprinkle with pepper flakes. Bring mixture to a simmer; transfer Dutch oven to oven. Bake, covered, until beef is tender, 1-1/2 to 2 hours.
3. Remove meat from sauce and discard string. Cut into slices; serve slices on pappardelle pasta with sauce. Sprinkle with Romano cheese if desired.

Nutrition Facts

1 serving: 516 calories, 25g fat (8g saturated fat), 146mg cholesterol, 1890mg sodium, 32g carbohydrate (17g sugars, 6g fiber), 39g protein.

source https://www.tasteofhome.com/recipes/bertolli-beef-and-prosciutto-spirals/

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