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.
- 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.