Other than in Tuscany, where the thick-cut steak fiorentina reigns supreme, you won’t find a lot of simple grilled steaks in Italy. Instead, Italians tend to serve their beef pounded thin and braised in a flavorful sauce. Pounding is a good way to tenderize a tougher (and less expensive) cut of beef such as London broil, and the cheesy stuffing here adds lots of flavor. Plus, I find that everyone, especially kids, enjoys the surprise of discovering the rich, melted filling inside these cute little breaded rolls. I know I did when I was a kid . . . and I still do!

　　

Ingredients

4 servings

　　1 cup plain dried bread crumbs

　　1 cup freshly grated Parmesan cheese

　　3/4 cup shredded mozzarella cheese

　　1/2 cup olive oil

　　1/2 cup chopped fresh basil leaves

　　2 garlic cloves, minced

　　Salt and freshly ground black pepper

　　2 (8-ounce) London broil steaks, trimmed and pounded to 1/8 inch thick

　　1 (26-ounce) jar marinara sauce (3 1/3 cups)

　　

Special Equipment

4 (4-inch) skewers

　　

Step 1

In a small bowl, combine the bread crumbs and 1/4 cup of the Parmesan cheese.

　　

Step 2

In a large bowl, mix together the remaining 3/4 cup Parmesan cheese, the mozzarella cheese, 1/4 cup of the olive oil, the basil, and garlic to make the filling. Season with salt and pepper. Cut the steaks in half crosswise and place on a work surface. Spread the filling evenly over the steaks. Roll up the steaks and secure with skewers.

　　

Step 3

In a medium skillet, heat the remaining 1/4 cup oil over medium. Roll the steaks in the bread-crumb mixture to coat. Cook the steaks until brown on all sides, 6 to 8 minutes. Add the marinara sauce to the pan and bring to a simmer, scraping up the brown bits from to the bottom of the pan with a wooden spoon. Simmer, turning occasionally, for 10 to 15 minutes for medium-well.

　　

Step 4

Remove the skewers and slice the meat. Arrange the steak slices on plates and serve with the marinara sauce.

　　Giada at Home by Giada De Laurentiis. Copyright © 2010 by Giada De Laurentiis. Published by the Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.