Prep Time 10 minutes Cook Time 6 hours
Ingredients
4- 1/2 lb. top round steaks
2 eggs for egg wash
1 cup homemade breadcrumbs
1/2 cup grated fresh Locatelli
1/2 cup grated fresh Pecorino Romano
Tools
Run steaks through a Weston MeatCuber/Tenderizer. Lay flat and brush with egg wash. Use the Shredder/Slicer
attachment with the grating drum to grate the cheeses. Combine
breadcrumbs, herbs, and cheeses and cover steaks with the mixture, about
1/4" high. Roll tightly, then tie with butcher's twine.
Pan sear the
steaks in olive oil for about a minute, then cook in tomato sauce for about 6
hours, or until tender enough to cut with a fork. Slice and serve.
We recommend serving with our Pasta Sauce, Meatball, and Spinach Pasta Recipes.
