Ron Wilson

Ron Wilson

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For the gray wintry days - Rita's Stuffed Steak


Whenever I serve this, I know there will be no leftovers!Good for family suppers, or for casual entertaining. Don’t be intimidated by the word “butterfly” in the directions. This is not hard.

1 flank steak, approx. 2 pounds

½ pound Italian or favorite sausage, uncooked

8 oz Ricotta cheese

1 large jar favorite pasta sauce

1 pound boiled pasta shells

Parmesan cheese, shredded

Butterfly flank steak: have grain running vertically.Cut slowly through the center, holding your knife flat against the steak almost all the way through to the other side.The steak should open like a book.You’ll have a piece of meat that is half the original thickness but twice the width.If you want, pound out the center for even thickness.Spread sausage and ricotta over steak.Roll up meat and place in greased roasting pan, seam side down.Cover with sauce. Bake in preheated 350 degree oven for 45-60 minutes or until meat is cooked through. Thermometer will read 155-160 degrees. Remove from oven and let sit 10 minutes.Slice and serve on pasta shells, pouring sauce on top of meat.Sprinkle with Parmesan.Serves 4-6.

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