Braciole is Italian for pounded meat, stuffed, rolled and cooked in tomato sauce. Traditional beef braciole is browned on the top of the stove, then dropped into a pot of tomato sauce and cooked slowly. Most chefs agree flank steak has the best flavor. My favorite braciole is grilled on the barbecue, served with the sauce on the side.
flank steak, 1 to 2 pounds
1/8 cup breadcrumbs
1/4 pound bresaola, salami or ham (optional)
1 hard boiled egg, sliced (optional)
1/4 cup fresh oregano
1/4 cup parsley, chopped
1/8 cup olive oil
1/2 teaspoon pepper
2 tablespoons balsamic vinegar
2 tablespoons Parmigiano Reggiano cheese, optional
Rinse the flank steak and pat dry with a paper towel. Use a meat tenderizer to pound the meat flat. Rub 1/2 of the olive oil on each side. Sprinkle pepper on both sides. Rub vinegar on the inside.
Place cheese, bresaola, sliced egg, oregano and parsley on top of the meat. Roll the meat up and use a wooden skewer to hold the roll together. Wrap in plastic and marinate for 1 to 8 hours.
- Brown on both sides in a large skillet with 1/8 cup of olive oil. Drop into marinara sauce. Simmer for 30 minutes.
- Set the oven to broil. Slide the rack to the top of the oven. Leave the oven door open. Broil on both sides until brown. Bake at 350° F for 30 minutes.
- Grill on the BBQ, 10 minutes on each side. Then remove the meat from the direct heat, cover and cook for another 20 minutes for medium-rare.