Take this braised roast out of the Sun Oven as soon as it’s ready otherwise the sauce might come out too dry.
Solar Braciola in Red Sauce
1/4 cup freshly grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1 flank steak (1 1/2 pound) trimmed and pounded to 1/2-inch thick
3 oz. thinly sliced prosciutto
6 slices Provolone cheese
salt and pepper
2 tablespoons extra-virgin olive oil
3/4 cup dry red wine
1 can (28 oz.) whole tomatoes, drained
1 small onion, diced
1 medium carrot, diced
1 stalk celery, diced
4 cloves garlic
Set Global Sun Oven out to preheat
Combine Parmesan, basil, and oregano in a small bowl. Sprinkle herbed cheese mixture over pounded flank steak. Top with prosciutto and Provolone. Tightly roll steak, starting at one short side and tucking in any prosciutto or cheese that extends outside the roll. Tie rolled-up steak with butcher’s twine, season with salt and pepper. Sear steak in oil in a large frying pan over medium high heat until beef is browned on all sides. Transfer rolled up steak to a dark, light-weight pot.
Deglaze the frying pan with wine, scraping up any browned bits in the bottom, cooking until liquid is reduced to about 1/4 cup; pour liquid into a blender. Add tomatoes, onion, carrot, celery, and garlic to the blender; purée until smooth. Pour sauce over beef in the pot, cover and transfer to Sun Oven. Cook until beef is tender, 1 to 1 1/2 hours.
Makes 4 servings