Braciole (Stuffed Beef Rolls)
This classic recipe for tender, savory stuffed flank steak rolls is the ultimate in Sunday dinner comfort food, and it's even better if you make it a day or two ahead of time.
Servings: 6
Ingredients
- 2 to 3 tablespoon extra virgin olive oil
- 1/2 cup unseasoned breadcrumbs
- 2 garlic cloves, pressed or grated
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup freshly grated pecorino cheese
- 3 tablespoons finely chopped fresh herbs (a mix of parsley, rosemary, thyme, and oregano) or 2 teaspoons Italian Seasoning
- Fine salt
- 1 1/2 pounds flank steak
- Freshly-ground pepper
- 1 tablespoon sunflower oil or other mild vegetable oil
- 1/2 cup dry white wine (optional)
- 4 cups marinara sauce
- Finely chopped fresh herbs, to serve
Instructions
- Toast the breadcrumbs. Heat olive oil in a skillet over medium heat. Stir in the breadcrumbs and cook for a couple of minutes to toast them until they turn a shade or two darker. Scrape them into a bowl to cool.
- Make the filling. Stir in the garlic, cheeses, and chopped herbs. Drizzle in 1 to 2 more tablespoons of olive oil so that the mixture barely clumps together. It should still be fairly loose. Taste and season with salt if necessary.
- Prepare the beef cutlets. Lay the flank steak out on a cutting board with one of the long sides facing you. Trim the short ends to even out the edges. Cut the steak horizontally (crosswise) into three equal rectangular pieces. With a filleting knife or sharp chef’s knife, slice straight through each rectangle of meat, using firm, smooth strokes, to create six fillets.
- Flatten the fillets. Place one inside a sturdy plastic bag (such as a zipper lock freezer bag) or between two sheets of plastic wrap and pound gently with the smooth side of a meat mallet to form cutlets that are 1/4 inch to 1/3 inch in thickness. Repeat with the remaining pieces of steak.
- Fill and roll. Season each slice of beef with a sprinkle of salt and pepper. Spoon 1 to 2 tablespoons of filling onto each piece of meat and pat it down to make it adhere as best as possible. Some will spill out; this is fine. Starting at one end, roll up the flank steak into a tight bundle. Tie with kitchen twine or secure them with a toothpick—stitching the seam of the roll together as though with a sewing needle— to prevent them from unrolling. Season the outside of each braciole with a little more salt and pepper.
- Brown the braciole. In a heavy-bottomed saucepan or pot large enough to hold the braciole and sauce, heat 1 tablespoon vegetable oil over medium heat. Arrange the beef bundles in the pan and sear, turning the rolls 3 or 4 times to brown them all over. Transfer the braciole to a plate.
- Deglaze the pan. Pour 1/2 cup dry white wine to the saucepan and let it boil for 1 to 2 minutes, until slightly reduced. Stir to incorporate any browned bits on the bottom of the pan.
- Braise the braciole. Pour in the marinara sauce, stirring to combine it with the wine. Return the browned braciole to the pan, nestling them in the sauce—they should be mostly, but not completely, covered. Bring to a boil, cover the pan partially, and lower the heat to a gentle simmer. Braise the braciole for 60 to 75 minutes, turning them with tongs two or three times, until the bundles are fork-tender but still maintain their shape.
- Finish and serve. Transfer the braciole to a warmed serving dish, spoon sauce over them, and serve. Sprinkle with more chopped fresh herbs, if you like.
Notes
Nutrition
Calories: 383.8kcal | Carbohydrates: 19.1g | Protein: 32.9g | Fat: 18.3g | Saturated Fat: 6.2g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 9g | Cholesterol: 84mg | Sodium: 1147.9mg | Potassium: 961.7mg | Fiber: 3.9g | Sugar: 6.7g | Vitamin A: 856.5IU | Vitamin C: 11.8mg | Calcium: 269.1mg | Iron: 4.9mg
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