Beef Braciole
This roulade is melt in your mouth tender and so delicious 😋.
Ingredients
- 2 lbs flank steak, pounded thinly
Braciole Stuffed
- 1 cup bread crumbs
- 1 cup parsley, large thick stems removed and chopped
- 10 basil leaves, chiffonade, i.e. cut into thin ribbons
- 4 slices provolone cheese, chopped roughly
- 4 cloves garlic, chopped
- EVOO
- Salt & ground pepper
Instructions
Creating the Roulade, i.e. Stuffed Rolled Meat
- Begin by pounding out the flank steak and get it as thin as possible.
- Meanwhile, in a small mixing bowl, add bread crumbs, parsley, basil, cheese and garlic. Add some salt and ground pepper and finish with a good drizzle of EVOO.
- Add the herb mixture to the pounded out flank steak and drizzle with a bit more EVOO.
- Now time to create the roll, i.e roulade, roll tightly and secure with butcher twine.
Cooking the Braciole
- Begin by salting the flank steak roll generously.
- Now sear the flank steak in a cast iron skillet with EVOO or Canola Oil and create a hard exterior sear, 4-5 minutes on each side.
- Once the flank steak has been seared on all sides, remove the Braciole from the pan and set aside. Now build the red sauce, see below for my quick tomato sauce, and preheat the oven to 350 degrees.
- Return the Braciole to the cast iron skillet containing the red sauce and cover with foil. Cook for 1 hour, turning the Braciole at the halfway point.
- Allow the roulade to rest for at least 10 minutes before slicing. Slice the Braciole into individual servings and remove the butcher twine.
- Top with the red sauce and serve with pasta, polenta or a green salad. Enjoy and cheers🥂!
