- ½ cup italian bread crumbs
- 1 clove garlic, minced
- ⅔ cup Pecorino Romano, grated
- ⅓ cup provolone cheese, grated
- 2 tablespoons fresh parsley, chopped
- 4 tablespoons olive oil
- salt
- black pepper, freshly ground
- 1-½ lb. flank steak
- 1 cup dry white wine
- 3-¼ cup marinara sauce
ingredients
directions
1. 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. |
2. Lay the flank steak flat on the work surface. 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. |
3. Preheat the oven to 350 degrees F. |
4. 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. |
5. 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. |
Categories
Beef, Entrees
