Two Cheese Braciola with Sunday Style Gravy

By lorik

Pounding the flank steak thoroughly with a meat mallet is critical, it tenderizes the meat, evens the thickness of the steak so that it cooks to a uniform doneness, and makes the been easier to roll.

Ingredients

• For the Braciola:
• 1/4 cup grated parmesan
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 flank steak, trimmed and pounded 1/2 inch thick (1 1/2 lb steak)
• 3 oz thinly sliced prosciutto
• 6 slices Provolone cheese
• Salt and black pepper
• 2 Tbsp olive oil
• For the sauce:
• 3/4 cup dry red wine
• 1 can whole tomatoes, drained (28 oz)
• 1/2 cup diced onion
• 1/4 cup diced carrot
• 1/4 cup diced celery
• 4 cloves garlic

Preparation

Step 1

Combine parmesan, basil, and oregano; sprinkle herbed cheese mixture over pounded flank steak. Top with prosciutto and provolone. Tightly roll steak, starting at one short side and tucking in any prosciutto or provolone that extends outside the roll. Tie rolled up steak with butcher's twine, spacing the knots about 2 inches apart all along the length of the roll. Season beef with salt and pepper.

Sear outside of the rolled up steak in oil in a large saute pan over high heat until beef is well browned on all sides; 8-10 minutes total.

Transfer rolled up steak to a 4 to 6 quart slow cooker.

Deglaze the sauté pan with wine, scraping up any browned bits in the bottom, cooking until liquid is reduced to about 1 Tbsp; pour liquid into blender.

Add tomatoes, onion, carrot, celery, and garlic to blender; puree until smooth. Transfer sauce to the slow cooker and cover.

Cook beef until tender, on high heat setting for 4 to 5 hours or low heat setting for 6 to 7 hours. Transfer braciola to a cutting board, remove twine, and cut into 8 slices. Serve braciola with sauce over hot cooked spaghetti.