The word braciola is used in different regions of Italy to describe different cuts of meat. But in southern Italy, braciola refers to a dish where a slice of meat is topped with different ingredients and rolled up and baked. It’s moist, rich, and very flavorful, and it’s actually easy to make, although not quick: In order to make this cut of meat moist and tasty, it needs a good amount of oven time. I like to serve it at holiday dinner parties or for Sunday supper. You will need kitchen twine to tie the rolled flank steak.
Recipe information
Yield
4 main-course servings
Ingredients
2
1
1
2
1
4
1
1
1
1
3
Need to make a substitution?
Preparation
Step 1
In a medium bowl, stir the cheeses, bread crumbs, parsley, and garlic to blend. Stir in 2 tablespoons of the oil, and set aside. Lay the flank steak flat on the work surface, and sprinkle with 1/2 teaspoon each of salt and pepper. Sprinkle the bread-crumb mixture evenly over the steak to cover the top evenly. Starting at one short end, roll up the steak as for a jelly roll and enclose the filling completely. Using kitchen twine, tie the steak roll to secure. Sprinkle the braciola with the remaining salt and pepper.
Step 2
Preheat the oven to 350 degrees F. In a large, heavy, ovenproof frying pan, heat the remaining 2 tablespoons of oil over a medium flame. Add the braciola and cook until brown on all sides, about 8 minutes. Add the wine and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake, turning the braciola and basting with the sauce every 30 minutes, until the meat is almost tender, about 1 1/2 hours. Uncover and continue baking until the meat is tender, about 30 minutes longer. (The braciola can be made up to this point 1 day ahead. Cool, then cover with foil and refrigerate. Rewarm in a 350 degree F oven until the braciola is heated through, about 30 minutes.)
Step 3
Remove the braciola from the sauce. Using a large, sharp knife, remove the kitchen twine and cut the braciola crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.