This was another cooking lesson from a chef on the Almafi Coast. This was a thin slice of steak about 1/2 inch, it was quite tender.
Then we added parsley, pine nuts, raisins, and parmigiana.
Then roll tightly and secure with toothpicks, seam side down.
In a hot pan, sweat some diced onions in EVOO and add meat to brown.
Add about 1/4 cup white wine per serving. Then add about 2 ladels of already prepared marinara sauce per serving.
Simmer on low heat for 30-40 minutes.
Carefully remove toothpicks and plate. If sauce is too thin, remove meat and cook down sauce a bit then top. Fresh basil can be a garnish along with parmigiana. You can also add toasted pine nuts for a little frill.