Easy Braciole
Looks fancy, but comes together quickly. Perfect for entertaining or feeding the family.
Servings: 4 People
Calories: 641kcal
Ingredients
- 1.5-2 lb flank steak
- 1/4 c olive oil.
- Butcher's Twine
Stuffing:
- 1 egg
- 1/2 c unseasoned gluten free breadcrumbs use non-gf, if that's what you have
- 1/2 c shredded parmesan
- half a bunch of parsley chopped
- handful of spinach chopped
- 2 garlic cloves
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried rosemary
- 1/2 tsp kosher salt
- 1/2 tsp pepper
For the sauce:
- 1/2 onion chopped
- 3 cloves garlic minced
- 2 c red wine
- 2, 28 oz cans crushed San Marzano Tomatoes use an immersion blender on whole peeled, if that's what you have, DO NOT USE regular canned tomatoes, nooooo bueno.
- 5 basil leaves.
- 1 tbsp kosher salt
Instructions
- Preheat oven to 325°
- First, make your stuffing. Combine all ingredients in a bowl and mix. It should all just stick together. Add olive oil if it needs it.
- Lay the flank steak on a cutting board. Make sure it's sitting on a stable surface-like your counter-not a pedestal style table. You're going to be pounding it out.
- Cover with a piece of plastic wrap.
- Pound out the steak until it's about the thickness of a pencil. Season generously with salt and pepper.
- Spread the stuffing mixture evenly. See the consistency?
- Cut several pieces of butcher's twine. Roll the steak so that it's with the grain of the meat. Check out the picture above, you can see that the grain (those lines in the meat) run from left, to right-not top to bottom. Tie the steak tightly. Some of the stuffing will fall out, it's OK.
- Heat a heavy pan on high with olive oil. Once the pan starts smoking, add the roll and brown. As you can see, mine didn't fit perfectly, and that's OK. About 3 minutes each side. Remove from pan and set aside.
- Now for the sauce. Add the onion and garlic, sauté until translucent. About 2-3 minutes.
- Pour in the wine and cook down by half, 15 minutes. If you're cooking on a gas stove, turn off the burner while you pour. I've started my share of cooking fires with alcohol. If you're using an electric range, just leave the settings alone.
- Add the tomato sauce, basil and salt. Stir and bring to a simmer.
- Gently set steak roll in the sauce. Bring to a simmer again, place lid. If you don't have a lid, just use a large piece of foil and seal it around the top of the pot.
- Transfer to a 325° oven. Braise (fancy word for covered and cook in liquid) for 2 hours. Remove the amazing rolled meat and let rest for 10 minutes on a cutting board.
- Cut off butcher twine and slice. Pour some of the sauce over the meat. Serve with pasta, veggies, or salad and obviously, whatever red wine you have left :)
- Left-over ideas: shred the remaining meat, add back into the sauce. Serve over your favorite pasta.
Nutrition
Serving: 4g | Calories: 641kcal | Carbohydrates: 30g | Protein: 47g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 151mg | Sodium: 2627mg | Potassium: 1411mg | Fiber: 4g | Sugar: 10g | Vitamin A: 640IU | Vitamin C: 21.8mg | Calcium: 282mg | Iron: 6.4mg