Thinly sliced, tender strips of steak rolled together with cheese, herbs, and breadcrumbs, then seared and slow-cooked in a rich tomato sauce…now that sounds like an amazing dinner! Typically the meat pounded incredibly thin, but the cut I used was not as forgiving as I would like it to be. However, the thickness of the cut I used left me with a juicy and tender braciole.
Ingredients:
2 pounds flank steak
1/2 tsp salt
1/4 tsp pepper
1 cup grated parmesan
4 slices of provolone
1/2 cup Italian breadcrumbs
1/2 tsp garlic powder
1 tsp dried basil
5 Tbsp olive oil
4 cups marinara sauce
Instructions:
In a medium sized bowl, mix together the garlic powder, parmesan, breadcrumbs, and dried basil. Set the mix aside
Lay the flank steak on a clean surface and pound flat with a meat tenderizer. Sprinkle with the salt and pepper.
Place provolone on the meat and then evenly distribute the breadcrumb filling among the flank steaks and roll, beginning on the short end, all the way up like a jelly roll.
Tie the roll closed with butchers twine to secure the braciole.
Pour the olive oil into a large pot and heat over medium high heat. Sear the braciole roll for about 1 minute on each side, just to brown the meat quickly.
Add the tomato sauce to the pot and lower the heat to low.
Cover and cook the braciole for an hour, basting the rolls occasionally to ensure they do not dry out.
Serve hot along with the sauce and some cooked pasta!
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