4 servings kosher salt and pepper black freshly ground
16 ounce london broil steaks trimmed
26 ounce tomatoes
0.3 cup olive oil
0.3 cup parmesan grated
0.8 cup parmesan grated
0.8 cup mozzarella cheese shredded
Equipment
bowl
frying pan
wooden spoon
skewers
cutting board
Directions
For the breading: In a small bowl, combine the bread crumbs and 1/4 cup Parmesan cheese. Set aside.
For the filling: In a large bowl, mix together 1/4 cup of Parmesan, mozzarella cheese, 1/4 cup olive oil, basil, and garlic. Season with salt and pepper, to taste.
Cut the steaks in half crosswise and place on a work surface.
Spread the mixture evenly over the steaks.
Roll up the steaks and secure with skewers.
In a medium skillet, heat the remaining 1/4 cup of oil over medium heat.
Roll the steaks in the bread crumb mixture until coated and add to the skillet. Cook the steaks until brown on all sides, about 6 to 8 minutes.
Add the marinara sauce to the pan. Bring the sauce to a simmer and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer, turning occasionally, for 10 to 15 minutes for medium-well.
Remove the skewers, place the steaks on a cutting board and slice thinly. Arrange the steak slices on plates and serve with the marinara sauce.
