Braciole – Italian Stuffed Flank Steak (Serves 6)
Pairs great with this Italian Chianti
1 beef flank steak (1-1/2-2 pounds)
- 4 tablespoons olive oil, divided
- 3/4 cup soft bread crumbs
- 3/4 cup grated Parmesan/Romano blend cheese
- ½ cup chopped Italian parsley
- 3 tablespoons roasted garlic puree
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon kosher salt, divided
- 1 teaspoon pepper, divided
- 1 medium sweet onion, diced
- 2 cans (15 ounces each) tomato sauce
- 1/2 cup water
- 2 teaspoon Italian seasoning
- 1 teaspoon sugar
With a heavy meat tenderizer/mallet pound steak to 1/2-in. thickness. Rub with 1 tablespoon oil. Combine the bread crumbs, parsley, cheese, garlic, oregano, basil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spoon over beef to within 1 in. of edges; press down. Roll up very tight and slowly jelly-roll style, starting with a long side; tie with kitchen string.
In a large sauté pan or dutch oven style pan brown meat in remaining oil on all sides. Add onion and cook until tender. Stir in the tomato sauce, water, Italian seasoning, sugar and remaining salt and pepper. Bring to a boil. Reduce heat to medium-low cover and simmer for 60-70 minutes turning occasionally or until meat is tender.
Remove meat from sauce and discard string. Cut into thin slices; serve with sauce and with spaghetti or favorite sides and additional grated Parmesan cheese and chopped fresh basil.