Braciole Ripiene

By LeeBoruchow

Flank Steak Stuffed with Broccoli Rabe: You can do this as individual rollups, or one big piece and carve it to serve.

Ingredients

• 3 cups Basic Tomato Sauce
• 1 cup green Italian olives
• 2 tablespoons plus 1 tablespoon fresh chopped oregano leaves
• 1/2 cup grated Pecorino cheese
• 4 bunches Italian parsley, finely chopped to yield 1 cup
• 1/4 teaspoon freshly grated nutmeg
• 1 pound beef flank steak, sliced into 8 thin scallops, or left whole and pounded flat
• Salt and pepper
• 1 bunch broccoli rabe, blanched in boiling water and refreshed
• Flour for dusting
• 1/4 cup extra-virgin olive oil
• 1/2 cup dry red wine

Details

Servings 4

Preparation

Step 1

In a medium saucepan, combine the tomato sauce, green olives and 2 tablespoons oregano and bring to a boil. Reduce to a simmer and continue cooking while assembling the rest of the dish.

In a mixing bowl, combine the Pecorino, chopped parsley and nutmeg and mix until well blended. Lay 8 pieces of steak out on board. Season with salt and pepper. Divide the Pecorino mixture evenly over the beef, spreading it to form a thin layer on top of steak. Roughly chop the broccoli rabe and divide it among the pieces of beef. Roll up each piece like a jelly roll and tie securely with a piece of butcher's twine. Dredge each roll in the flour.

In a 12- to 14-inch skillet, heat 1/4 cup oil until smoking. Place the rolled steakin the skillet and brown evenly, rolling with tongs or a wooden spoon.

Put the skillet back on the heat and add the red wine, scraping the bottom of the skillet with a wooden spoon to loosen browned bits. Add the simmering tomato sauce and bring to a boil. Add the beef back and simmer, uncovered, for 10 to 15 minutes, until all of the meat is cooked through. Remove the meat to heated platter, pour the sauce over the meat and garnish with the remaining oregano.