Description
Savory Braciole is a classic Italian stuffed beef recipe featuring flank steak rolled with a flavorful breadcrumb, cheese, herb, and optional pine nuts and raisins filling. It is browned on the stovetop, braised in red wine and tomato sauce, then baked to tender perfection, creating a hearty and comforting entrée that showcases traditional Italian flavors.
Ingredients
Scale
Filling
- 1 cup Dried Italian-style bread crumbs
- 2 cloves Garlic, minced
- 1/2 cup Pecorino Romano cheese, freshly grated
- 1/2 cup Provolone cheese, freshly grated
- 1/4 cup Fresh Italian parsley leaves, chopped
- 1/4 cup Fresh Italian basil, chopped
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper, freshly ground
- 1/4 cup Pine nuts (optional)
- 1/4 cup Raisins (optional)
Main
- 1 pound Flank steak
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper, freshly ground
- 4 slices Thinly sliced prosciutto
- 2 tablespoons Olive oil (for browning)
Sauce
- 1 cup Red wine
- 2 cups Sugo al Pomodoro, or homemade tomato sauce
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for the braising step.
- Make Filling: In a bowl, combine dried Italian-style bread crumbs, minced garlic, grated Pecorino Romano, grated provolone cheese, chopped parsley and basil, olive oil, salt, black pepper, pine nuts (if using), and raisins (if using). Mix until all ingredients are well incorporated.
- Prepare Steak: Lay the flank steak flat on a clean surface, season evenly with salt and freshly ground black pepper.
- Assemble Braciole: Spread the breadcrumb filling evenly over the surface of the seasoned flank steak, then layer the slices of prosciutto over the filling.
- Roll and Secure: Roll the flank steak tightly, starting from one end, and secure the roll firmly with kitchen twine or toothpicks to keep the filling inside during cooking.
- Brown the Braciole: Heat 2 tablespoons of olive oil in a skillet over medium heat. Brown the rolled steak evenly on all sides until a golden crust forms, about 4-5 minutes per side.
- Deglaze Pan: Pour in the red wine to deglaze the skillet, scraping up any browned bits to enhance flavor.
- Add Sauce and Bake: Pour the Sugo al Pomodoro (tomato sauce) over the browned braciole in the skillet. Transfer the skillet to the preheated oven and bake for 1.5 to 2 hours, allowing the meat to braise and become tender while absorbing the rich sauce.
- Serve: Remove the braciole from the oven, discard twine or toothpicks, slice, and serve with the sauce spooned over the top.
Notes
- Using kitchen twine helps keep the roll tight, ensuring even cooking and neat presentation.
- Optional pine nuts and raisins add texture and a subtle sweetness balancing the savory filling.
- Flank steak is ideal for rolling due to its size and tenderness after slow baking.
- Make sure to brown the meat well to build deeper flavor before baking.
- Leftovers keep well refrigerated and taste delicious reheated the next day.
