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Braciole
Category: Main Course, Beef
Serves: 4
Rating:
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Ingredients:
1/2 c. dried seasoned bread crumbs 1 clove garlic minced 2/3 c. grated Pecorino Romano cheese 1/3 c. grated Provolone 4 T. olive oil Salt and freshly ground black pepper 1-1/2 lb flank steak 1 c. dry white wine 3-1/4 c. tomato or marinara sauce
Directions:
Stir the first 4 ingredients together in a medium bowl to blend. Stir in 2 T. olive oil, season with salt and pepper and set aside. Lay the flank steak flat. Sprinkle the bread crumb mixture evenly over the top. Starting at a short end. roll up the steak to enclose the filling completely. Tie the steak with butcher’s twine to secure. Sprinkle with salt and pepper. Preheat the oven to 350°F. Heat the remaining 2 T. oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking 30 minutes longer. Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2” thick slices. Transfer slices to a plate, spoon the sauce over and serve.