Do you love the savory, satisfying flavor of a dish with a variety of ingredients that complement one another? If so, beef braciole should be at the top of your list to try. Braciole is an Italian favorite, and this particular recipe uses a wide range of flavors and textures that are sure to please. In this article, you’ll learn the step-by-step process of how to make a delicious, savory beef braciole. From the type of beef to use and the spices to season it with, to the best way to roll and cook it — you’ll have all the information you need to make an Italian classic that you and your family will love. Get ready to impress everyone around your dinner table with this amazing Beef Braciole recipe!
Note: You can have your butcher slice the steak to 1/4 inch thickness if you like or else you’ll have to butterfly it yourself.
Ingredients
3 thin pieces of flank or other steak (Top, Round, Bottom), about 1 lb, pounded thin
1/2 cup dried Italian bread crumbs
4 cloves of minced garlic
2/3 cup grated Parmesan or Pecorino Romano
6 slices prosciutto
6 slices thin provolone
1 tsp dried oregano
2 tbsp parsley
2 tbsp olive oil
1 cup red wine
kosher salt and ground black pepper
28 oz Marinara Sauce
Method
To make the stuffing, combine the bread crumbs, garlic, grated cheese, oregano, parsley, and 2 tbsp of the olive oil in a bowl, season with salt and pepper, and mix well.
Lay 2 slices of provolone and prosciutto on each piece of steak and then cover with your stuffing.
Starting at short end, roll the steak up jelly roll style and either tie with kitchen twine or secure with toothpicks. Season with salt and pepper.
Preheat oven to 325 degrees
Heat the other 2 tbsp of olive oil in an oven safe skillet over medium heat. Add the steak and cook a couple minutes on all sides, about 8 minutes total until nicely browned.
Add the wine to the pan and bring to a boil and then add the marinara sauce.
Cover the skillet with foil and bake for an hour, turning and basting every 15 minutes.
Uncover skillet and bake another 20-30 minutes, or until steak is very tender.
Remove from oven, transfer steak to a plate, and untie.
Slice into 1/2 inch rounds, spoon sauce over the slices, and serve.
