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Ingredients
- 1/2 cup dry Italian bread crumbs
- 1 garlic clove, minced
- 2/3 cup grated Pecorino Romano cheese
- 1/3 cup grated provolone or fontina cheese
- 2 tbsp chopped fresh italian parsley
- 4 tbsp olive oil
- salt and pepper
- 1 1/2 lb flank steak (if you can get a think flank steak, get it, otherwise you will hammer the steak down)
- 1 cup dry white wine
- 3 1/4 cup marinara sauce
Details
Preparation
Step 1
1. Stir first 5 ingredients in medium bowl to blend. Stir in 2 tbsp olive oil and mix. Season with salt and pepper, mix and set aside.
2. Lay flank steak on work surface, between two pieces of wax paper. If steak is thick, hammer it until it is flattened. Remove top piece of wax paper and sprinkle the bread crumb mixture evenly over the steak, to top it evenly. Starting at the shorter/smaller end, roll up the steak like a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle braciole with salt and pepper.
3. Preheat oven to 350 degrees
4. Heat remaining 2 tbsp of oil in a heavy, large oven-proof skillet, over medium heat. Add braciole and cook on all sides for 2 minutes each, a total of 8 minutes. Gradually add the wine and bring to a boil. Once boiling, stir in the marinara sauce. Baste the braciole with the sauce.
5. Cover partially with foil and bake until the meat is almost tender, turning and basting every 30 minutes. After 1 hour, remove foil and continue baking until meat is tender, about another 30 minutes. Total cooking time should be 1 1/2 hours.
6. Remove braciole from sauce. Cut crosswise and diagonally into 1/2 inch slices. spoon sauce over and serve.
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