From one of our favorite recipe sources, La Cucina Italiana…the magazine for Italian Cooking and Living. Great, simple, delicious and different recipes!
FOR STEAK: Combine fennel seeds, peppercorns and salt in a mortar and pestle. Grind to a fine powder. Place steak in a baking dish; rub on all sides with ground spices and oil. Marinate, chilled, 2 hours. Meanwhile, prepare sauce.
FOR SAUCE: In a large skillet combine bell pepper, tomato, onion, oil and pinch salt. Bring to a simmer. Gently simmer, covered, until vegetables are very soft, about 12 minutes. Add vinegar and cook, uncovered, 1 minute more. Pass sauce through the medium and then the small holes of a food mill, then transfer to a serving bowl and set aside.
Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Remove marinated steak from refrigerator and let stand at room temperature while you prepare tortini.
FOR TORTINI: Line a baking sheet with parchment paper. Heat oven to 375 and set rack in middle of the oven.
In a large skillet heat oil over medium-high heat. Add zucchini, garlic, parsley and pinch salt; toss together to combine. Cook until zucchini is tender, about 3 minutes; remove from heat.
On prepared baking sheet, overlap enough of the zucchini to form 4 single-layered, 3-inch rounds. Sprinkle each with 1/2 teaspoon cheese. Repeat with remaining zucchini and cheese to form 4 (4-layered) tortini.
Grill steak 4 1/2 minutes per side for medium-rare. Transfer steak to a cutting board to rest. While steak is resting, bake tortini until cheese is melted, about 5 minutes.
Transfer tortini to serving plates. Slice steak. Serve with tortini and sauce.