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Black Marble
  • Writer's pictureTammy

Braciole

"Braciole is a recipe that is perfect for a special occasion that only requires 20 minutes of active preparation time. Flank Steak is topped with cheese, herbs, and breadcrumbs, seared, and then roasted in tomato sauce. Let this recipe be your secret weapon for hosting a dinner party."



Braciole

Servings – 2 to 3 Prep Time – 20 Minutes Cook Time – 1 Hour 30 Minutes Ingredients:

1 lb - 1.25lb Flank Steak

Salt and Pepper

1/3 cup grated Parmesan

1/3 cup grated Provolone

1/3 cup Italian Breadcrumbs

2 tablespoons finely chopped Italian Parsley

2 cloves pressed or finely chopped garlic

2 tablespoons Butter

1 cup White Wine

3 cups Tomato Sauce

*Butchers Twine



Directions:

First heat your oven to 300 degrees.


Then get started by pounding the flank steak to make it thinner. Pound it for about a minute getting it as thin as possible. Then dust both sides with salt and pepper.


Mix the Parmesan, Provolone, breadcrumbs, parsley, and garlic together in a bowl. Then spread them out evenly on the top of the flank steak.


Next roll up the steak, and tie it closed with 3-4 pieces of butcher's twine. Tie the twine tightly so that the filling won't fall out of the steak as it cooks.


Melt the butter in a dutch oven over medium high heat, and brown the steak on all sides. This will take about 8 minutes total, turning the steak every 2 minutes.


Once the steak has been browned, add the white wine, and bring to a bubble. Then pour the tomato sauce over the steak, and cover it with a lid, and place it in the oven.


Roast the steak at 300 degrees for 1 1/2 hours, basting the steak every 30 minutes, by spooning the tomato sauce over it.


After 90 minutes, pull the dutch oven out of the oven, and let the braciole rest for 10 minutes before slicing it.


Remove the butcher's twine as you slice. Serve immediately after slicing, spooning some of the tomato sauce on top.



"A wonderful Valentine's dinner!"


CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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