Italian Beef Rolls

Ingredients

• 2 teaspoons basil fresh shredded
• 3 tablespoons no-salt-added beef broth undiluted canned
• 3 tablespoons cooking wine dry red
• 1 tablespoon flat-leaf parsley fresh chopped
• 1 teaspoon garlic minced
• 2 tablespoons ham shredded lean cooked
• 2 tablespoons onion finely chopped
• 0.3 teaspoon pepper freshly ground
• 2 teaspoons romano cheese freshly grated
• 8 ounce beef sirloin steaks boneless lean
• 0.3 cup tomatoes peeled seeded chopped

Equipment

• bowl
• frying pan
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Trim fat from steaks.
2. Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a meat mallet or rolling pin.
3. Combine ham and next 5 ingredients in a small bowl, stirring well.
4. Spread ham mixture evenly over steaks, leaving a 1/2-inch border on each.
5. Roll up each steak, jellyroll fashion, starting at short side; secure with heavy string.
6. Coat a small nonstick skillet with cooking spray.
7. Place over medium heat until hot; add onion, and saute 3 minutes.
8. Add beef rolls; cook until browned on all sides.
9. Add tomato, wine, and beef broth. Bring to a boil; cover, reduce heat, and simmer 40 to 45 minutes or until meat is tender.
10. Remove rolls to warm plates; spoon tomato sauce mixture over rolls.
11. Garnish with basil sprigs, if desired.