We pulled out the slow cooker again tonight. Paula made us a tasty meal that also came from the April 2014 Food Network magazine. It was called Steak Roulade with Provolone. The original recipe called for serving it with polenta but Paula made us some mashed potatoes instead.

Start by combining 2 cups hot water and 16-0unce can of tomato paste in a 6-quart slow cooker. Add 1 28-ounce can of crushed tomatoes, red pepper flakes to taste, 1/2 teaspoon of sugar and 1 small bunch of basil and stir to combine. Cover and cook on high while you prepare the meat.Butterfly a 2-pound flank steak: Slice in half horizontally, leaving 1 long side attached so you can open the steak like a book. Place between 2 pieces of plastic wrap and pound until about 1/4 inch thick. Remove the plastic; season the steak with salt and pepper. Scatter 1 2/3 cups of shredded provolone evenly over the steak, then top with 3 small cloves of garlic, 1 cup of panko breadcrumbs, 1/2 cup of shredded pecorino (Note: we used parmesan since we had it available…), 1/3 cup of raisins, 1/4 cup of pine nuts and 1 cup fresh parsley.

Starting with a long side, tightly roll up the steak like a jelly roll. Secure with twine in several spots. Transfer to the slow cooker; reduce the heat to low, cover and cook 7 hours.

Remove the meat to a cutting board and let rest 5 minutes. Remove the twine, then slice 1 inch thick. Serve with polenta although mashed potatoes worked just as well! Top with more sauce from the slow cooker.

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