Braciole - cooking recipe

Ingredients

1 3/4 lb. flank steak
salt and pepper to taste
2 Tbsp. pine nuts, toasted
1/3 c. chopped fresh mint
1/3 c. chopped fresh parsley
4 cloves garlic, crushed
1/4 c. freshly grated Parmesan cheese
juice of 1 lemon
2 Tbsp. olive oil
1 1/2 c. fresh or bottled tomato sauce
1/2 c. red wine

Preparation

Place the meat on the counter and pound it out a bit to tenderize and flatten.
Add salt and pepper to taste.
Place the pine nuts in a small frying pan and toast them over low heat until golden brown. Allow to cool and place in a small bowl with the mint, parsley, garlic, cheese, lemon juice and 1 tablespoon of the oil. Stir together and rub on the meat.
Roll the steak up tightly across the grain of the meat like a jelly roll. Tie the roll together with string to secure.
Season the outside with salt and pepper to taste.