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Rolled Flank Steak with Green
Olives and Oregano

“Al tavolo non s’invecchia mai.
(At the table one never gets old.)”
~ Mario Batali, in The Babbo Cookbook

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La Belle Cuisine

Rolled Flank Steak with Green
Olives and Oregano


Mario Batali Simple Italian Food:
Recipes from My Two Villages
by Mario Batali, 1998, Clarkson N. Potter, Inc.

Serves 4

“This is my variation on the San-whomever-festival staple that is served across
the United States wherever there are Italian-American communities. During
New York’s ‘festa di San Gennaro’ tens of thousands of paesanos descend on
Little Italy to consume mass quantities of food prepared in the Napolitano
tradition. Having tasted the real things in Napoli, it’s sad to see such poorly
prepared food, because the originals are exemplars of Italian cooking.”

3 cups basic tomato sauce [recipe follows]
1 cup green Italian olives,
preferably Ascolane
3 tablespoons chopped fresh oregano leaves
1/2 cup freshly grated Parmigiano-
Reggiano cheese
1 cup finely chopped Italian parsley
1/4 teaspoon freshly grated nutmeg
1 3/4 pound beef flank steak, sliced
into 8 thin scallops
Salt and pepper
Flour, for dusting
1/4 cup extra-virgin olive oil
1/2 cup dry red wine

In a medium saucepan, combine the tomato sauce, olives, and 2 table-
spoons of the oregano and bring to a boil. Reduce the heat and simmer
while you assemble the braciole.
In a mixing bowl, mix the cheese, parsley and nutmeg until well blended.
Lay the pieces of steak out on a board and season with salt and pepper.
Divide the cheese mixture evenly over the beef, spreading to form a thin
layer on top of each piece like a jelly roll and tie securely with a piece of
butcher’s twine. Season with salt and pepper and roll in flour to coat lightly.
In a 12- to 14-inch skillet, heat the olive oil until smoking. Place 4 rolled
steak pieces at a time in the skillet and brown evenly, rolling with tongs
or a wooden spoon. Transfer to a plate and repeat with remaining 4 rolls.
Pour off the cooking oil. Return the skillet to the heat and add the wine,
stirring the bottom of the skillet with a wooden spoon to loosen the
browned bits. Add the simmering tomato sauce and bring to a boil. Add
the beef rolls and simmer uncovered 10 to 15 minutes, until the meat is
cooked through. Remove the meat to a heated platter, pour the sauce
over, and garnish with the remaining tablespoon of oregano.
 

Basic Tomato Sauce

1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or
1 tablespoon dried
1/2 medium carrot, finely shredded
Two 28-ounce cans peeled whole tomatoes,
crushed by hand and juices reserved
Salt to taste

In a 3-quart saucepan, heat the olive oil over medium heat. Add onion
and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and the carrot and cook 5 minutes more, until
the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick
as hot cereal. Season with salt and serve. This sauce holds one week
in the refrigerator or up to six months in the freezer. Makes 4 cups.
 

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