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Per serving
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- 1
Flatten and fill
Pound the flank steak to about 1/2-inch thickness — you want an even surface for rolling. Rub 1 tablespoon of the olive oil over the top. In a bowl, combine the bread crumbs, minced parsley, grated Parmesan, minced garlic, oregano, and 1/4 teaspoon each of salt and pepper. Spread the filling evenly over the steak, leaving about a 1-inch border all around. Roll it up tight, jelly-roll style, starting from a long side. Roll with the grain of the meat so when you slice later you'll be cutting against it — that's what keeps it tender. Tie the roll firmly with kitchen twine every couple of inches.
- 2
Sear and braise
Heat the remaining 3 tablespoons of olive oil in a Dutch oven over medium-high heat. Add the braciole and brown it on all sides — take your time here, a real crust is flavor you can't get back. Add the chopped onion and cook until softened, about 3 minutes. Stir in the tomato sauce, water, Italian seasoning, sugar, and remaining 1/4 teaspoon each of salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 70 to 80 minutes until the meat is completely tender.
- 3
Rest, slice, and serve
Lift the braciole out of the sauce and snip away the twine. Let it rest for 5 minutes, then cut into thin slices — you'll see the filling spiral through every piece. Arrange on a platter and ladle plenty of the braising sauce over the top. Serve with spaghetti if you like, and extra grated Parmesan at the table.
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Braciole
Created by: PastaAndProsciutto
Ingredients
- 1 1/2 lb beef flank steak
- 4 tbsp olive oil
- 1/2 cup soft bread crumbs
- 1/2 cup fresh parsley
- 1/2 cup Parmesan cheese
- 2 garlic cloves
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 medium onion
- 30 oz tomato sauce
- 1/2 cup water
- 1 tsp Italian seasoning
- 1/2 tsp sugar
Instructions
- Flatten and fillPound the flank steak to about 1/2-inch thickness — you want an even surface for rolling. Rub 1 tablespoon of the olive oil over the top. In a bowl, combine the bread crumbs, minced parsley, grated Parmesan, minced garlic, oregano, and 1/4 teaspoon each of salt and pepper. Spread the filling evenly over the steak, leaving about a 1-inch border all around. Roll it up tight, jelly-roll style, starting from a long side. Roll with the grain of the meat so when you slice later you'll be cutting against it — that's what keeps it tender. Tie the roll firmly with kitchen twine every couple of inches.
- Sear and braiseHeat the remaining 3 tablespoons of olive oil in a Dutch oven over medium-high heat. Add the braciole and brown it on all sides — take your time here, a real crust is flavor you can't get back. Add the chopped onion and cook until softened, about 3 minutes. Stir in the tomato sauce, water, Italian seasoning, sugar, and remaining 1/4 teaspoon each of salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 70 to 80 minutes until the meat is completely tender.
- Rest, slice, and serveLift the braciole out of the sauce and snip away the twine. Let it rest for 5 minutes, then cut into thin slices — you'll see the filling spiral through every piece. Arrange on a platter and ladle plenty of the braising sauce over the top. Serve with spaghetti if you like, and extra grated Parmesan at the table.