Italian round steak recipe

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Round steak rubbed in garlic and olive oil, stuffed with carrot, zucchini and parsley, rolled and baked in a tomato sauce. You can use a ready made tomato sauce but prefer to make the one included in this recipe for best results.
Preparation time: 15 minutes, Cooking time: 90 minutes, Serves: 1 


1 round steak
1 - 2 cloves garlic, finely chopped
Olive oil to coat the steak

1 carrot, shredded
1 zucchini, thinly sliced
1/4 cup parsley, chopped
1 hard boiled egg, sliced
Salt and freshly ground black pepper to taste

1 - 2 Tbsp peanut or other vegetable oil for browning the steak

For the tomato sauce
2 Tbsp olive oil
1 small onion, finely chopped
1 garlic clove, finely sliced
1 large ripe tomato, pureed (use a food processor or grater)
1 bay leaf
1 sprig of fresh thyme (substitute with a pinch of dried thyme)
1 sprig of fresh oregano (substitute with a pinch of dried oregano)
Salt and freshly ground black pepper to taste


To make the tomato sauce
In a saucepan over medium to high heat add the olive oil, onion and garlic. Cook until the onion is tender. Add the tomato, bay leaf, thyme, oregano, salt and pepper, stir well, lower heat, cover and simmer for about 30 minutes.

While the tomato sauce is simmering, prepare the steak as follows:

Pound and flatten the round steak until thin.

Dress the steak with olive oil and rub it with the crushed garlic.

Placed the carrot, zucchini, parsley, and sliced egg on top of the steak. Season with salt and pepper to taste. Roll the steak and secure with string.

Add the peanut or vegetable oil in an oven safe frying pan over medium to high heat and when hot, add the steak. Brown the steak on all sides. Pour in the tomato sauce and cook in the oven at 350 F for 1 hour.

Served with roasted or fried potatoes.

Notes and tips

You can save time for this recipe by using your favourite ready made tomato sauce.
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