Authentic Braciole (Stuffed Rolled Steak)
Flank or Round Steak stuffed with parsley, cheese and garlic, braised in tomato sauce.
Servings: 6 Servings
Ingredients
- 3 tablespoons avocado or olive oil
- 2 pounds flank steak or round steak
- 1/2 cup Itallian Parsley chopped (more for garnish)
- 6 garlic cloves minced
- 1/2 cup Pecorino or Parmesan freshly grated (more for garnish)
- 1/4 cup chopped pepperoni
- 1/4 teaspoon red pepper flakes
- 1/2 cup dried bread crumbs optional
- 1 teaspoon salt
- 1 teaspoon black pepper
Tomato Sauce
- 3 tablespoons olive oil
- 2 28 ounce cans San Marzano whole tomatoes
- 1 cup broth or water can be beef or chicken broth
- 1/2 cup white wine
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Steak
- Pound steak very thin. Depending upon the size of steak, you may get more steak slices. You may stuff two large pieces and then you will roll lengthwise and cut into pieces.
- If you are using prosciutto, lay a piece across the steak before filling.
- Chop parsley, mince garlic, grate pecorino or parmesan cheese together along with pepperoni.
- Add this mixture to center of each piece.
- If you want to add a little heat, add a pinch of red pepper flakes.
- Roll up from short side to long. You might also roll lengthwise as stated above, depending on what is easier.
- Tie with string. If rolling lengthwise in large piece, cut Into pieces before tying. You will will get 6 to 8 pieces.
- Fry in large frying pan, browning all sides.
- I prefer to make my sauce separately and add braciole to pot.
Tomato Sauce
- Add olive oil and a few garlic cloves to pan. Remove garlic once it turns golden.
- Using hands squeeze tomatoes into oil, along with the juice.
- Season with salt and pepper.
- Add browned braciole to sauce and braise on low for 2 to 3 hours.
- Remember to remove string before eating.
- Freeze: Braciole freezes well and can be reheated in oven or microwave.