Braciole with Grap Tomatoes

By edielou

Ingredients

• 1/2 cup Italian bread crumbs
• 1 clove garlic crushed
• 1/4 cup finely grated Pecorino Romano Cheese
• 1/2 cup packed fresh flat leaf parsley leaves (finely chopped)
• 1 tbs olive oil
• 1 tsp olive oil
• salt and pepper
• 1 to 2 lb. beef flank steak
• 2 pints grape tomatoes

Preparation

Step 1

1. Preheat oven to 475%F.. In small bowl, combine bread crumbs, garlic, pecorino, parsley, 1 tbs olive oil, and 1/4 tsp freshly ground black pepper.

2. On large sheet of waxed waxed paper, with flat side of meat mallet or heavy skillet, pound steak to even 1/2 inch thickness. Spread crumb mixture over steak in even layer; press into meat. Starting at 1 long side, roll steak into long cylinder (about 2 1/2 inches inn diameter) to enclose filling completely.(some bread crumbs may spill out) With butchers twine or kitchen string, tie roll tightly at 1 ninch intervals. Place roll in center of 18 inch by 12 inch jelly roll pan. Rub remaining 1 tsp oil, 1/4 tsp salt, and 1/4 tsp freshly ground pepper all over steak. Scatter tomatoes around steak.

3. Roast 25 to27 minutes of until temperature on meat thermometer, inserted into thickest part of roll, reaches 130 %.F.. Let steak stand in pan 10 minutes to set juices for easier slicing. Remove and discard twine; cut roll crosswise into 1/2 inch thick slices. Transfer meat and tomatoes with their juices to serving platter.