Flank Steak - Braciole
April 25, 2017
Braciole is an Italian dish of thin flank steak rolled up with breadcrumbs, cheese, and herbs. The meat is browned then cooked low in tomato sauce. The end result is tender slices of stuffed beef. It’s sure to impress your family and friends.
- 1 1/2 lbs Flank Steak
- 1/3 cup Grated Parmesan
- 1/2 cup Breadcrumbs
- 1/3 cup Provolone
- salt & Pepper
- 3 tbsps Finely chopped parsley
- 3 Cloves pressed garlic
- 2 tbsps Butter
- 1 cup White Wine - Pinot Gris
- 3 cups Tomato sauce
- cooking twine
Preheat oven to 300 degrees.
- Pound the flank steak to make it thin. Pound it for about a minute to get it as thin as you can. Sprinkle salt and pepper on both sides.
- Stir the Parmesan, Provolone, breadcrumbs, parsley, and garlic in a bowl together. Put it evenly on the top of the flank steak.
- Carefully and tightly roll up the steak, and tie it closed with pieces of cooking twine. Tie it tight so that the filling doesn't come out as it cooks.
- Melt the butter over medium high heat, then quickly brown the steak on all sides while it is all rolled up. Leave it on each side for about 2 minutes, for a total of 7-8 minutes of browning.
- Then add the Pinot Gris, and bring to a bubble. Then pour the bubbling wine into a baking dish and place the Flank Steak in the middle and cover it with a lid, and place it in the oven.
- Roast the steak at 300 degrees for 1 1/2 hours, basting the steak with the tomato sauce every 30 minutes.
- Pull out of the oven after 90 minutes, and let it rest for 10 minutes before slicing it. You can remove the twine before or as you slice it. Serve immediately after slicing, adding some of the tomato sauce on top of each slice. *Photo credits: delish.com
Enjoy with a glass from the Pinot Gris you already opened to make the recipe, Three Sisters Pinot Gris or pair with a glass of Bench Red.