Braciole Italian Stuffed Steak Rolls
Annamaria Settanni McDonald
- 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)
How to Make Braciole Italian Stuffed Steak Rolls
- 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.