Recipes|Featured Main
Braciole
Difficulty Level: Advanced
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Prep Time:15 Minutes
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Cook Time:PT2H15M2 Hr
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Yield:4-6 Servings
Ingredients
- 2 pounds flank steak, butterflied like a book (our Meat Market can do this for you)
- Olive oil
- Kosher salt and fresh-ground black pepper
- 4-6 slices prosciutto (optional)
- ¾ cup toasted Italian-style breadcrumbs
- 2 garlic cloves, chopped
- ¾ cup grated Pecorino Romano or Parmesan cheese, plus extra to garnish
- ½ cup chopped fresh Italian flat-leaf parsley, plus extra to garnish
- 2 tablespoons chopped fresh basil, plus extra to garnish
- ¾ cup red wine (optional)
- 3 cups marinara sauce (homemade or jarred)
- Additional tools – kitchen twine
- 907.18g flank steak, butterflied like a book (our Meat Market can do this for you)
- Olive oil
- Kosher salt and fresh-ground black pepper
- 4-6 slices prosciutto (optional)
- 177.44ml toasted Italian-style breadcrumbs
- 2 garlic cloves, chopped
- 177.44ml grated Pecorino Romano or Parmesan cheese, plus extra to garnish
- 118.29ml chopped fresh Italian flat-leaf parsley, plus extra to garnish
- 25.56g chopped fresh basil, plus extra to garnish
- 177.44ml red wine (optional)
- 709.76ml marinara sauce (homemade or jarred)
- Additional tools – kitchen twine
Impressive Italian-style beef dish rolled up with savory ingredients then roasted in marinara sauce. Ask our Meat Market for tips on how to butterfly your flank steak.
Preparation
STEP 1
Lay steak on a cutting board with the grain running horizontal to you. Lightly drizzle with olive oil and season with salt and pepper. Cover with the pieces of prosciutto, if using. Evenly coat with the breadcrumbs, garlic, cheese, parsley and basil.
STEP 2
Beginning at one end, carefully roll steak into a pinwheel, keeping all the layers intact, to form a log. Tie with kitchen twine in the middle and on the ends. Drizzle liberally with olive oil and season with salt and pepper.
STEP 3
In a large Dutch oven or heavy-bottomed pot, brown the rolled steak in olive oil on all sides over medium-high heat until well browned.
STEP 4
Add wine, if using, to deglaze pan. Bring to a boil and reduce by half. Add marinara sauce, reduce heat to a simmer and cover. Cook for 1 1/2 hours until beef is very tender.
STEP 5
Remove beef roll, let rest 5 minutes and carefully slice into discs. Serve meat with sauce on pasta, polenta or rice, garnished with cheese, parsley and basil.