Prep Time: 15 Minutes
Cook Time: 2 Hours
Yield: 4 servings
Prep Time: 15 Minutes
Cook Time: 2 Hours
Yield: 4 servings
This is a classic Italian dish that pairs perfectly with full-bodied reds. Try it with the Storybook Mountain 2010 Antaeus Zinfandel from this month's Signature Series selections!
1 flank or round steak large enough for four
1 lb pancetta (or bacon), sliced thin
1 tsp basil
1/2 tsp oregano
1/2 tsp thyme
1/4 tsp pepper
1/4 cup pine nuts
garlic
1/4 cup raisins (optional)
olive oil
Marinara sauce
Preparation
1. Cut steak into 1/4 to 1/2-inch layers and pound thin. Layer pancetta onto the steak.
2. Mix the herbs, pine nuts, garlic and raisins together and sauté in olive oil.
3. Spread herb mixture on pancetta. Roll the steak up so that the pancetta and herbs are on the inside and tie together with butcher’s string.
4. Sauté in olive oil until brown. Cook in marinara sauce for 1 to 1-1/2 hours at a simmer.
5. Snip strings and serve over pasta.