14
Submitted by Recipe Reader
"This is Giada DeLaurentis's recipe from her book Everyday Italian, and it is so wonderful. She does suggest to be creative with the flavorings by using different herbs or cheeses, if you'd like. This is sure to impress. The recipe looks a little lengthy, but it is not complicated or difficult. And don't worry if some of the stuffing falls out during the browning - just spoon it back in if you can, or let it blend into the sauce. It will be great.NOTE: I made 4 of these for a large gathering, browning them in a skillet, then baking them in a 11x15 pan 2 1/2 hrs mostly covered, 30 more minutes uncovered. (For this much, you only need 2 or 3 times the wine and sauce, not 4 times.)"
photo by DianaEatingRichly 
- Ready In:
- 2hrs 30mins
- Ingredients:
- 11
- Serves:
-
4
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ingredients
- 2⁄3 cup parmesan cheese, grated
- 1⁄3 cup provolone cheese, grated
- 1⁄2 cup Italian seasoned breadcrumbs
- 2 tablespoons parsley, chopped
- 1 garlic clove, minced
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1⁄2 lbs flank steaks
- 1 cup dry white wine
- 3 1⁄4 cups marinara sauce (can use a jar of sauce)
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directions
- Preheat the oven to 350 degrees.
- Stir the cheeses, bread crumbs, parsley, garlic and 2 tablespoons of the olive oil together.
- Lay the flank steak out flat on work surface and sprinkle with 1/2 teaspoon each of salt and pepper.
- Pat the bread crumb mixture over the steak.
- Starting at one short end, roll up the steak (like a jelly roll) and tie with butcher's twine. Season the outside with the remaining salt and pepper.
- Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat and add the flank steak.
- Cook, turning until browned on all sides, about 8 minutes.
- Add the wine to the pan and bring to a boil, and stir in the tomato sauce.
- Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After about 1 1/2 hours, uncover and continue baking until the meat is tender, about 30 minutes longer.
- Remove the braciole from the sauce. Cut the twine off, and slice into 1/2 inch thick slices.
- Transfer the slices to a platter, and spoon some sauce over the slices.
Questions & Replies
-
can I use a toothpick or short skewer if I do not have Butcher's twine?
ajg349
-
Do you pound the flank steak at all?
amy.delprete
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Reviews
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Delicious, distinctive, and fun to make and serve, this has a festive feel to it. Lots of extra sauce could be served over pasta for a matching side. We did vary the cheeses to use what we had on hand -- lots of asiago -- and the result was outstanding. Made for PRMR April 2008.
Lavender Lynn
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I have made this quite a few times and its always impressed guest. I use flank steak so its a awesome recipe for a cheap cut of meat. I skip the searing sometimes too and it still comes out great.
pitbullmommy
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Yummy. I usually alter recipes depending what I have on hand. I used thinly sliced USDA top round slices, and varied the stuffing mix, and made it stove top. I also make this stove top, and cut the cooking time in half. I think I like the individual servings work better than the flank log. Easier to handle for me.
elbuzon
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Very good. I have never had braciole before, and I am pleasantly surprised. I did not use the wine, but subbed chicken broth in it's place. I am sure it would have been even better with the wine, so I will be sure to have some on hand for it next time. It's a great recipe to use flank steak and it doesn't come out all tough. Made and Reviewed for Please Review My Recipe Tag - Thanks! :)
LilPinkieJ
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This is really excellent and worth the extra time to make. It's not hard at all and it is really a comforting meal to make on the weekend. It would be a very impressive dish to serve to company! It is definitely going into my tried-and-true recipes cookbook. Thanks so much for posting.
CookingONTheSide
see 8 more reviews
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Tweaks
-
braciole was always in our sunday sauce (along with meatballs, and pork/lamb with bones). The beef was always sliced thin, and never used breadcrumbs. The recipe here is more like stuffed flank steak, which was an occasional dish, but not cooked in sauce.
Anthony J.
-
Use Pecorino Romano and Venison
linastar35a
RECIPE SUBMITTED BY
Recipe Reader
United States
- 14 Followers
- 95 Recipes
- 17 Tweaks
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