Braciole Italian Stuffed Steak Rolls
Annamaria Settanni McDonald
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- 1 1/2 lb
- beef flank steak, or round steak or london broil
- 1/2 c
- italian seasoned bread crumbs (i use progresso)
- 3 clove
- garlic, minced
- 2/3 c
- freshly grated pecorino romano cheese
- 1 c
- grated provolone cheese
- 2 Tbsp
- freshly chopped flat leaf parsley
- 2 Tbsp
- olive oil, extra virgin
- hard boiled eggs, chopped (optional)
1When you go to the grocer ask your butcher to cut the steaks to 1/4 inch thickness.
2Stir 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.
3Pound the meat to a 1/8 of an inch thickness between 2 pieces of wax paper. You'll want to have a rectangular pieces of 7"x4". Cut the steak accordingly.
4If using chopped up hard broiled egg, add right before you roll the steaks.
5Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. 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.
6In a skillet pan, heat 2 tablespoons of olive oil. Seer (brown) the rolls on all sides, this will take about 8-10 minutes. Put rolls into your sauce, and from this point on when stirring your sauce be gentle. Cook sauce with Braciole for at least 40-60 minutes for even cooking in the meat.
7Serve as a second course after pasta or along your pasta with sauce.