![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIrA_xknMOdTpep8-KBPwoovPkJGS6GPW1Cs2r2ctpYN4N6XPcVkRT4BJhs3i9Usr3Kse2nAn_AQ_OoQCOdQZ9Y5LCs1Z6AFS1iZG8v2lCX_H55Mbfmb7q9oub7PkeCMPKoW46yls14w/s640/bracioli.jpg)
1/2 Cup Dried Italian-Style Bread Crumbs
1 Garlic Clove,
Minced
1 Cup Grated Pecorino
Romano
2 Tablespoons
Chopped Fresh Italian Parsley Leaves
4 Tablespoons
Olive Oil
Salt And Freshly
Ground Black Pepper
1 (1 1/2-Pound)
Flank Steak
1 Cup Dry White
Wine
3 1/4 Cups Marinara
Sauce
Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Lay the flank steak flat on the work surface. Pound the meat to flatten it out a bit.
Sprinkle the bread crumb mixture evenly over the steak. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
Preheat the oven to 350 degrees F.
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Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara 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 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
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This meat looks amazing!!! I love your photo collage!
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