Bracciole (Flank Steak Rolls)

Ingredients

• 4 tablespoons olive oil , or more if needed, divided
• 0.5 onion , chopped
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup chopped fresh parsley
• 0.5 cups grated Parmesan cheese
• 4 cloves garlic , minced
• 1 hard-boiled egg , chopped
• 1 pinch salt and ground black pepper
• 2 pounds flank steak , pounded until thin
• 5 toothpicks , or as needed
• 1 can tomato sauce , 8 ounce
• 1 tomato , chopped, or more as needed
• 1 pinch white sugar

Instructions

1. 1

   Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion; cook and stir until tender, about 10 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper.

2. 2

   Combine parsley, Parmesan cheese, garlic, hard-boiled egg, 1 pinch salt, and 1 pinch black pepper in a bowl; drizzle in about 1 tablespoon olive oil, stirring continuously, until a sticky consistency is reached.

3. 3

   Spread parsley filling in a thin layer on flank steak. Roll steak in a jelly-roll style; fasten closed with toothpicks to contain filling.

4. 4

   Add remaining 1 tablespoon olive oil to skillet with onion mixture over medium heat, then add steak roll, turning until browned on all sides, 2 to 3 minutes per side. Add tomato sauce, chopped tomato, and sugar; simmer over very low heat until steak cooked through and sauce slightly reduced, 1 to 1 1/2 hours.