Braciole

Name: Braciole
Ingredients: 1 3/4 lb. flank steak; salt and pepper to taste; 2 Tbsp. pine nuts, toasted; 1/3 c. chopped fresh mint; 1/3 c. chopped fresh parsley; 4 cloves garlic, crushed; 1/4 c. freshly grated Parmesan cheese; juice of 1 lemon; 2 Tbsp. olive oil; 1 1/2 c. fresh or bottled tomato sauce; 1/2 c. red wine

11 ingredients

5 steps

Ingredients

1 3/4 lb. flank steak
salt and pepper to taste
2 Tbsp. pine nuts, toasted
1/3 c. chopped fresh mint
1/3 c. chopped fresh parsley
4 cloves garlic, crushed
1/4 c. freshly grated Parmesan cheese
juice of 1 lemon
2 Tbsp. olive oil
1 1/2 c. fresh or bottled tomato sauce
1/2 c. red wine

Directions

1

Place the meat on the counter and pound it out a bit to tenderize and flatten.
2

Add salt and pepper to taste.
3

Place the pine nuts in a small frying pan and toast them over low heat until golden brown. Allow to cool and place in a small bowl with the mint, parsley, garlic, cheese, lemon juice and 1 tablespoon of the oil. Stir together and rub on the meat.
4

Roll the steak up tightly across the grain of the meat like a jelly roll. Tie the roll together with string to secure.
5

Season the outside with salt and pepper to taste.