Braciole

Name: Braciole
Ingredients: 1/2 cup dried Italian-style bread crumbs; 1 garlic clove, minced; 2/3 cup grated Pecorino Romano; 1/3 cup grated provolone; 2 tbsp chopped fresh Italian parsley leaves; 4 tbsp olive oil; salt and freshly ground black pepper; 1 (1 1/2-pound) flank steak; 1 cup dry white wine; 3 1/4 cups simple tomato sauce or store bought marinara sauce

10 ingredients

19 steps

Ingredients

1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tbsp chopped fresh Italian parsley leaves
4 tbsp olive oil
salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups simple tomato sauce or store bought marinara sauce

Directions

1

Stir the first 5 ingredients in a medium bowl to blend.
2

Stir in 2 tablespoons of the oil.
3

Season mixture with salt and pepper and set aside.
4

Lay the flank steak flat on the work surface.
5

Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly.
6

Starting at 1 short end, roll up the steak as fir a jelly roll to enclose the filling completely.
7

Using butchers twine, tie the steak roll to secure.
8

Sprinkle the braciole with salt and pepper.
9

Preheat the oven to 350 degrees F.
10

Heat the remaining 2 tbsp of oil in a heavy large ovenproof skillet over medium heat.
11

Add the braciole and cook until browned on all sides, about 8 minutes.
12

Add the wine to the pan and bring to a boil.
13

Stir the marinara sauce.
14

Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes.
15

After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer.
16

The total cooking time should be about 1 1/2 hours.
17

Remove the braciole from the sauce.
18

Using a large, sharp knife, cut the braciole crosswise and diagonally into 1/2 inch-thick slices.
19

Transfer the slices to plates, spoon the sauce over and serve.