Description
Giada’s Braciole: Tender beef rolled with breadcrumbs, cheese, and herbs; slow-cooked in tomato sauce. A comforting and crowd-pleasing Italian favorite.
Ingredients
Scale
- 1 (1½-pound) flank steak
- 3 tablespoons olive oil, divided
- 1 cup Italian-style breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh Italian parsley
- 2 garlic cloves, minced
- 2 tablespoons pine nuts, toasted
- 2 tablespoons golden raisins
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Kitchen twine for tying
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can diced tomatoes
- ½ cup dry red wine
- 1 bay leaf
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Step 1: Prepare the Meat Lay your flank steak on a cutting board and cover with plastic wrap. Using a meat mallet, pound the steak to about ¼-inch thickness, working from the center outward. Once evenly flattened, remove the plastic and position the steak so the grain runs horizontally in front of you (you’ll roll perpendicular to the grain).
- Step 2: Make the Filling In a medium bowl, combine the breadcrumbs, Parmesan cheese, chopped parsley, minced garlic, pine nuts, golden raisins, salt, and pepper. Add 1 tablespoon of olive oil and mix until the ingredients are moistened and hold together when pressed.
- Step 3: Assemble the Braciole Spread the filling evenly over the flattened steak, leaving a ½-inch border on all sides. Starting from the short end, roll the meat tightly like a jelly roll. Secure with kitchen twine at 1-inch intervals, then tie once lengthwise to maintain the cylindrical shape. Season the outside with salt and pepper.
- Step 4: Sear the Meat Heat the remaining 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, carefully add the braciole and sear on all sides until deeply browned, about 2-3 minutes per side. Transfer to a plate and set aside.
- Step 5: Make the Sauce In the same pot, reduce heat to medium and add the onion. Sauté until translucent, about 5 minutes. Add the garlic and cook for 30 seconds until fragrant. Pour in the red wine, scraping up the browned bits from the bottom of the pot. Let it reduce by half, then add both cans of tomatoes, bay leaf, oregano, and red pepper flakes if using. Season with salt and pepper to taste.
- Step 6: Simmer to Perfection Return the braciole to the pot, nestling it into the sauce. Bring to a simmer, then reduce heat to low. Cover and cook gently for 1½ to 2 hours, turning the roll occasionally, until the meat is fork-tender. For an even more tender result, simmer for up to 3 hours—the longer, the better.
- Step 7: Serve Remove the braciole from the sauce and let rest for 10 minutes. Cut and remove the twine, then slice crosswise into ½-inch thick medallions. Serve with the sauce spooned over the top and additional grated Parmesan if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 medium slice
- Calories: 350
- Sugar: 9g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg