Description
This Irresistible Italian Stuffed Beef, also known as Braciole, is a flavorful family favorite featuring tender flank steak rolled with a savory blend of cheeses, herbs, garlic, and prosciutto. Slow-baked in a rich tomato and red wine sauce, this classic Italian dish offers an impressive presentation and mouthwatering taste that’s perfect for gatherings and special dinners.
Ingredients
Scale
Stuffing
- 1 cup Dried Italian-style Bread Crumbs (For a gluten-free version, use gluten-free breadcrumbs)
- 1 clove Garlic, minced
- ⅔ cup Pecorino Romano Cheese, freshly grated
- ⅓ cup Provolone Cheese, freshly grated
- 2 tablespoons Fresh Italian Parsley, chopped
- 1 tablespoon Fresh Italian Basil, chopped
- 4 tablespoons Olive Oil, divided
- Salt, to taste
- Black Pepper, to taste
Main Ingredients
- 1½ pounds Flank Steak
- 4 slices Prosciutto, thinly sliced
Sauce & Garnish
- 1 cup Red Wine
- 4 cups Sugo al Pomodoro (or homemade tomato sauce)
- 2 tablespoons Pine Nuts (optional)
- 2 tablespoons Raisins (optional)
Instructions
- Prepare the Stuffing: In a bowl, combine the dried Italian-style breadcrumbs, minced garlic, Pecorino Romano cheese, provolone cheese, chopped parsley, chopped basil, 2 tablespoons of olive oil, salt, and black pepper. Mix well until the mixture is fragrant and slightly moist.
- Prepare the Flank Steak: Lay the flank steak flat on a cutting board. Using a meat mallet, pound the steak until it reaches about ¼ inch thickness. Season both sides generously with salt and black pepper to enhance flavor.
- Assemble the Roll: Spread the prepared stuffing evenly over the flattened steak. Layer the thinly sliced prosciutto over the stuffing. Carefully roll the steak tightly from one end to the other, ensuring it holds its shape. Secure the roll with butcher’s twine or toothpicks.
- Sear the Braciole: Preheat your oven to 350°F (175°C). Heat a skillet over medium-high heat and add a splash of olive oil. Sear the stuffed steak roll on all sides until browned, approximately 8 minutes total. This seals in the juices and adds flavor.
- Deglaze and Add Sauce: Pour the red wine into the skillet to deglaze, scraping up any browned bits from the pan bottom. Bring the liquid to a boil and cook for 1 minute. Stir in the Sugo al Pomodoro or your homemade tomato sauce. Optionally, add pine nuts and raisins for a traditional touch.
- Bake the Braciole: Place the seared steak roll into the skillet with the sauce. Cover the skillet tightly with a lid or foil. Transfer to the preheated oven and bake for 90 minutes. During baking, baste the braciole with the sauce every 30 minutes to keep it juicy and flavorful.
- Rest and Serve: After baking, remove the skillet from the oven and let the braciole rest for 15 minutes. Carefully remove the twine or toothpicks, then slice the roll into ½-inch thick pieces. Serve with the tomato sauce ladled over and accompanied by warm ciabatta bread for an unforgettable meal.
Notes
- For a gluten-free option, substitute regular breadcrumbs with gluten-free breadcrumbs.
- Use a meat mallet to evenly flatten the flank steak for better rolling and cooking.
- Securing the roll tightly with twine or toothpicks ensures the stuffing stays inside during cooking.
- Basting the roll every 30 minutes while baking keeps it moist and flavorful.
- If you prefer a milder sauce, omit the pine nuts and raisins.
- Letting the meat rest before slicing helps the juices redistribute, keeping the beef tender.
- Pair this dish with crusty bread like ciabatta or a side of pasta to complete the meal.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Braciole, Stuffed Beef, Italian Stuffed Steak, Flank Steak Roll, Italian Dinner, Tomato Sauce Beef Roll
