Braciole Italian Stuffed Steak Rolls
Annamaria Settanni McDonald
1 1/2 lbbeef flank steak, or round steak or london broil
1/2 citalian seasoned bread crumbs (i use progresso)
3 clovegarlic, minced
2/3 cfreshly grated pecorino romano cheese
1 cgrated provolone cheese
2 Tbspfreshly chopped flat leaf parsley
2 Tbspolive oil, extra virgin
·hard boiled eggs, chopped (optional)
How to Make Braciole Italian Stuffed Steak Rolls
- When you go to the grocer ask your butcher to cut the steaks to 1/4 inch thickness.
- 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.
- Pound 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.
- If using chopped up hard broiled egg, add right before you roll the steaks.
- Sprinkle 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.
- In 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.
- Serve as a second course after pasta or along your pasta with sauce.