John's Beef Rolls with Raisins

To prepare the steak rolls, place a steak between two heavy plastic sheets and use a meat pounder to flatten it to about 1/4-inch thickness. If any pieces of meat break off during this process, use them to fill in thinner areas.

Next, combine bread crumbs, garlic, 2 tablespoons of olive oil, raisins, Parmesan cheese, salt, black pepper, oregano, and egg in a mixing bowl. Mix everything together until it is thoroughly incorporated.

Season the steak with salt and pepper, then place half of the bread crumb mixture onto the bottom two-thirds of the steak, leaving the top third uncovered. Gently press the stuffing onto the meat and roll the steak up tightly, starting from the stuffed end. Secure the roll with 3 to 4 pieces of kitchen string and trim any excess.

Repeat this process with the remaining steak and stuffing.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the steak rolls in the hot oil until they are well browned on all sides, taking about 2 to 3 minutes per side. Add water to the pan and stir in any dissolved pan juices and browned food bits.

Add salt, pepper, red pepper flakes, and a bay leaf to the water. Spread tomato sauce evenly over the steak rolls, making sure they are mostly covered in liquid.

Bring the mixture to a boil and then reduce the heat to low. Simmer, covered, for 10 minutes, flipping the rolls over halfway through. Use an instant-read meat thermometer to check that the stuffing has reached a safe internal temperature of at least 145 degrees F (65 degrees C). Remove the rolls from the pan and transfer them to a platter, letting them rest for 10 minutes.

Increase the heat to medium and bring the sauce to a boil. Cook, stirring frequently, until the sauce has reduced by half, taking about 10 minutes. Slice the rolls crosswise and serve them arranged on a little sauce, with additional drizzle on top.