Recipe courtesy of Michael Symon
9 hr 20 min
35 min
8 hr 45 min
6 servings


  • 1/2 cup minced ham
  • 2 scallions chopped
  • 3 tablespoons chopped flat-leaf parsley
  • 1 chopped red pepper
  • 1/4 teaspoon allspice
  • 1-cup bread crumbs
  • 1 egg
  • 12 peeled seeded and diced tomatoes


Pound out flank steak with meat mallet until 1/4-inch thick and roll up. Mix remaining ingredients and pour over steak in non-reactive dish. Refrigerate and let marinate for 8 hours. While beef is marinating mix all ingredients in filling except for tomatoes. Remove beef from marinade and shake off any excess liquid. Lay beef out flat and place 2 tablespoons of filling in the center of each piece. Roll each piece of beef tightly and secure with skewer. Heat large roasting pan on stove and put in 2 tablespoons of olive oil brown beef on all side and pour off excess fat. Pour the marinade over the beef and add chopped tomatoes. Simmer for 25 minutes making sure to turn beef if necessary. Remove from pan and cover with 2 tablespoons of sauce.

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