1 1/2 lb. top round steak
1 1/2 tsp. coarsely ground pepper
6 to 8 cloves garlic, minced
2 tbsp. parsley, minced
2 tbsp. olive oil
6 c. canned plum tomatoes
1 tsp. basil;
3 tbsp. Romano cheese

Dry meat with paper towel and pound until rectangular in shape. Rub in pepper. Sprinkle with 4 to 5 clove of garlic minced, parsley and cheese. Roll and tie. Braise until brown in olive oil. Add 2 to 3 cloves garlic, tomatoes, salt and pepper.

Cover and cook 30 minutes. Add basil. Recover and cook another 15 minutes or until meat is tender.