If you’re looking for a dish that sounds and looks fancy, but isn’t that hard to make, then Braciole is the one! Pronounced braa-chee-ow-lay, this melty, cheese-stuffed, tangy tomato-sauce-covered, tender, rosy steak main course will have your tastebuds convinced it was created by some five-star chef. Who wouldn’t love that mistake, especially after simply putting the ingredients together and letting the oven do the arduous work? That could be you and your tastebuds! Braciole makes fancy achievable and delicious!

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Ingredients

  • 1-1 1/4 pounds flank steak
  • salt, to taste
  • pepper, to taste
  • 1/3 cup parmesan, grated
  • 1/3 cup provolone, grated
  • 1/3 cup Italian breadcrumbs
  • 2 tablespoons Italian parsley, finely chopped
  • 2 cloves garlic, pressed or finely chopped
  • 2 tablespoons butter
  • 1 cup white wine
  • 3 cups tomato sauce

Directions

Step 1 –Preheat the oven to 300 degrees F.

Step 2 –Use a meat mallet to pound the steak until it is as thin as possible, about 1 minute.

Step 3 –Sprinkle both sides of the pounded steak with the salt and the pepper.

Step 4 –In a bowl, mix the parmesan, the provolone, the breadcrumbs, the parsley, and the garlic together.

Step 5 –Evenly spread the cheese mixture on top of the steak.

Step 6 –Roll up the steak and tie it closed with 3-4 pieces of butcher’s twine; tying the twine tightly so that the filling won’t fall out as it cooks.

Step 7 –In a Dutch oven over medium-high heat, melt the butter.

Step 8 –Add the tied-up steak to the butter and cook, turning every 2 minutes, until it is browned on all sides, about 8 minutes.

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Step 9 –Add the white wine to the steak mixture and bring to a bubble.

Step 10 –Pour the tomato sauce over the steak mixture.

Step 11 –Cover the Dutch oven with a lid and transfer it to the oven.

Step 12 –Roast the steak, basting every 30 minutes by spooning the tomato sauce over the top of the steaks, until the steak has reached an internal temperature of at least 130 degrees F, about 1 hour and 30 minutes.

Step 13 –Transfer the Dutch oven from the oven and let it rest for 10 minutes.

Step 14 –Slice the steak while discarding the butcher’s twine.

Step 15 –Serve immediately after slicing and spoon with some of the tomato sauce on top.