Description
Braciole is a classic Italian dish featuring tender flank steak rolled with a flavorful mixture of toasted breadcrumbs, garlic, parmesan, pecorino cheeses, and fresh herbs, then slowly braised in a rich marinara sauce until fork-tender. Perfect for a comforting family meal, this recipe offers a delicious way to enjoy stuffed beef rolls infused with robust Italian flavors.
Ingredients
For the Breadcrumb Filling
- 2 to 3 tablespoons 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
- Fine salt, to taste
For the Braciole
- 1 1/2 pounds flank steak
- Freshly ground black pepper, to taste
- 1 tablespoon sunflower oil or other mild vegetable oil
- 1/2 cup dry white wine (optional)
- 4 cups marinara sauce
- Finely chopped fresh herbs, for garnish
Instructions
- Toast the breadcrumbs: Heat the olive oil in a skillet over medium heat. Add the breadcrumbs and stir continuously, cooking for a couple of minutes until they darken slightly and become toasted. Remove from heat and transfer to a bowl to cool.
- Make the filling: To the cooled toasted breadcrumbs, add the pressed garlic, freshly grated parmesan and pecorino cheeses, and finely chopped fresh herbs. Drizzle in 1 to 2 tablespoons more olive oil gradually, mixing gently until the mixture just starts to clump but remains fairly loose. Season with salt to taste.
- Prepare the beef cutlets: Lay the flank steak on a cutting board with one long side facing you. Trim the short ends to even the edges, then cut crosswise into three equal rectangular pieces. Slice each rectangle horizontally into two fillets for a total of six pieces.
- Flatten the fillets: Place each fillet between sturdy plastic sheets or inside a zipper lock bag and gently pound with the smooth side of a meat mallet until the thickness is about 1/4 to 1/3 inch. Repeat with all pieces.
- Fill and roll: Season each beef fillet with salt and freshly ground pepper. Spoon 1 to 2 tablespoons of the breadcrumb filling onto each piece and press it down gently to adhere. Roll each fillet tightly from one end to the other. Secure each roll with kitchen twine or toothpicks to keep it from unrolling. Season the outside with more salt and pepper.
- Brown the braciole: In a heavy-bottomed saucepan or large pot, heat the sunflower oil over medium heat. Add the beef rolls and sear them, turning 3 to 4 times, until browned evenly on all sides. Remove the rolls and place them on a plate.
- Deglaze the pan: Pour the dry white wine into the pan and boil for 1 to 2 minutes, scraping the bottom with a wooden spoon to incorporate browned bits, letting the liquid reduce slightly.
- Braise the braciole: Add the marinara sauce to the pan and stir to combine with the wine. Nestle the browned braciole rolls into the sauce, covering most but not completely. Bring to a boil, partially cover the pan, reduce the heat to a gentle simmer, and cook for 60 to 75 minutes. Turn the rolls with tongs 2 or 3 times during cooking until the braciole are tender but still hold their shape.
- Finish and serve: Transfer the braciole to a warmed serving dish, spoon the sauce over them, and garnish with additional finely chopped fresh herbs. Serve hot.
Notes
- Using a sharp knife helps to get clean slices of the flank steak for even rolling.
- Securing the rolls tightly with twine or toothpicks ensures the filling stays inside during braising.
- Optional white wine adds depth to the sauce; you can substitute with beef broth if preferred.
- Leftovers reheat well and can be served with pasta or crusty bread.
- Adjust herbs in the filling to your preference; parsley, basil, or oregano work beautifully.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
