- ‚ÖĒ cup grated Pecorino Romano cheese
- ‚Öď cup grated Provolone cheese
- ¬Ĺ cup dried Italian-style bread crumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 garlic clove, minced
- 4 tablespoons olive oil
- 1 flank steak (1¬Ĺ pounds)
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 cup dry white wine
- 3¬ľ cups Marinara Sauce
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‚Äôs¬†moist, rich, and very flavorful, and it‚Äôs 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.
- In a Medium Bowl, stir the cheeses, bread crumbs,¬†parsley, and garlic to blend. Stir in 2 tablespoons of the¬†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 ¬Ĺ 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.
- 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¬Ĺ 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.)
- Remove the braciola from the sauce. Using a large, sharp¬†knife, remove the kitchen twine and cut the braciola¬†crosswise and diagonally into ¬Ĺ-inch-thick slices.¬†Transfer the slices to plates. Spoon the sauce over and¬†serve.
- You can be creative with the flavorings. You can¬†substitute mozzarella or even fontina or Gorgonzola;¬†you can also use whatever herbs you like. Make this¬†dish your own‚ÄĒthat‚Äôs what makes cooking so much¬†fun.