Stuffed Flank Steak (Braciole)


2 lbs flank steak - have butcher either tenderize it or cut it into 1/2” thick long slices.  I usually describe what I am using it for.  The butcher will usually cut it so you will have 2, 1 lb pieces of meat.
1.5 cups of minced, fresh parsley
2-3 cups of grated Romano cheese
1 cup of minced fresh garlic
salt and pepper
Olive oil

In a bowl, mix the parsley, cheese and garlic.  Add salt and pepper.

Pound the steak, so that it is about a 1/4” thick.  Add the ingredients over the center of each piece of steak.

Roll the steak, locking the ingredients inside.  Use string to tie the rolled steak together. 

In a skillet, place olive oil over medium heat.  Brown the steak on all sides.

Place the rolled steak into a homemade tomato sauce and let simmer for at least two hours.  You can also have Italian sausage links and meatballs in the simmering sauce. 

To serve, use tongs to pull the rolled steak out of the sauce, cut the string, and slice on a cutting board.  Ladle sauce over the top and serve with your favorite pasta.

Presented by Jay Bernard, Metro Pizza 



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