TRUFF Braciole

This beef braciole recipe requires some TLC, but the end result makes it all worth it.

Braciole is a delicious Italian-American specialty that features rolled flank steak packed with a garlic bread crumb stuffing. The key to success with this recipe is a tender and flavorful steak. Braised in red wine and simmered with TRUFF Pomodoro Pasta Sauce, this braciole is cooked to perfection.

Instructions

Preheat the oven to 350°F.
Place the bread crumbs, garlic, parmesan, parsley, and olive oil in a large bowl. Stir to combine.
Sandwich the flank steak between two large pieces of plastic wrap.
Pound the steak until it’s approximately a half-inch thick.
Season both sides of the steak with salt and pepper.
Press the bread crumb stuffing in an even layer on the top of the flattened steaks. Leave a small border around the edges of the steak.
Roll the steak into a tight cylinder and secure the roll with butcher’s twine.
Heat olive oil in a large skillet over medium-high heat.
Once the oil is hot, carefully place the rolled flank into the skillet. Sear for 1-2 minutes on each side or until browned.
Once seared, remove the steak from the skillet and deglaze the pan with the red wine.
Bring the wine to a simmer, whisking frequently, until reduced by half.
Add TRUFF Pomodoro Pasta Sauce to the skillet and whisk to combine.
Transfer the sauce to a medium casserole dish, add the seared steak, and cover the dish with aluminum foil.
Place the dish in the oven and roast for one hour.
Remove the casserole dish from the oven and set it aside for 15 minutes before removing the butcher’s twine and slicing.
Serve the braciole with pasta and garnish with chopped parsley before serving.