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Beef Braciole sliced on platter
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Beef Braciole

Beef braciole is a hearty Italian dish of stuffed flank steak filled with a cheesy savory filling simmered in marinara sauce.
Course Main
Cuisine Italian
Keyword beef braciole, braciole, braciole recipe
Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Servings 6
Calories 437kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 6 tablespoons Olive oil divided
  • 2 ounces Onion finely diced
  • 1 clove Garlic minced
  • 1/2 cup Panko bread crumbs
  • 1/2 cup Grated Pecorino Romano
  • 1/2 cup Grated Parmesan
  • ¼ cup Chopped fresh Italian parsley
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Pepper
  • 1.5 pounds Flank steak
  • 1 cup White wine
  • 28 ounces Marinara sauce

Instructions

  • Heat a small skillet over medium-high heat and add 2 tablespoon of olive oil. Add the diced onions and cook for 5 minutes then add the garlic and continue cooking for 2 minutes, or until the onions are softened and lightly caramelized.
  • In a medium bowl combine the cooked onion and garlic, bread crumbs, pecorino cheese, parmesan cheese, chopped parsley, kosher salt, and pepper. Add 2 tablespoons of olive oil and toss until well mixed.
  • Prepare your flank steak by laying it on a prepared flat surface (I cover my counter with enough plastic wrap to cover the area the meat will touch with an extra few inches on each side. Then use a meat mallet to pound the meat to an even ½ inch thick.
  • Spread the bread crumb mixture evenly over the steak leaving about an inch bare around the edges.
  • Starting at 1 short end, roll up the steak.
  • Use butcher’s twine to tie up the roll. (See instructions in the post above)
  • Sprinkle the braciole with kosher salt and pepper.
  • Preheat the oven to 350 degrees F.
  • Heat the remaining 2 tablespoons of oil over medium heat in a heavy large dutch oven, or a large ovenproof skillet with a lid. Add the braciole and brown on all sides, approximately 2 minutes per side, to get a nice brown crust. Then remove the beef and set aside.
  • Deglaze the pan by pouring in the white wine and using a wooden spoon to scrape up any browned bits off the bottom of the pan.
  • Add the marinara sauce and the beef roll and place the lid on the pot.
  • Bake for approximately 30 minutes per pound, halfway through open the lid and turn the beef braciole over in the sauce. Then leave the lid off and continue baking for the remaining time.
  • Once cooked remove the braciole from the sauce and let rest for 15 minutes before using scissors to cut the twine, removing all of it.
  • While the beef is out of the sauce use a spoon to skim the top layer of fat on top of the sauce. If you are making it ahead of time you can let the sauce cool in the refrigerator and then remove the solidified fat from the surface.
  • Then cut the braciole into ½ inch thick slices and serve with sauce.

Nutrition

Calories: 437kcal | Carbohydrates: 14g | Protein: 33g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 1215mg | Potassium: 911mg | Fiber: 2g | Sugar: 7g | Vitamin A: 891IU | Vitamin C: 13mg | Calcium: 242mg | Iron: 4mg