This delicious, stuffed flank steak braciole prepares in less than half an hour, but is best if braised slowly for 3 hours in a moderate oven. Prep in the mid afternoon, and then let this bake slowly until evening for a stress free, elegant dinner. A perfect entree for special occasions or to serve to guests.
(Soy Free, Nut Free)
- 4 cups tomato sauce
- 1 ¾ cup garlic croutons
- 1 cup Parmesan cheese grated
- 3 eggs
- 3 teaspoons fresh parsley chopped
- 3 teaspoons fresh oregano chopped
- 3 teaspoons fresh rosemary chopped
- 3 teaspoons fresh thyme chopped
- 3 cloves garlic
- 1 12- oz Alderspring Organic Grass Fed Flank Steak pounded to ¼-inch thick
- Salt and coarsely ground fresh pepper
- Olive oil
- Preheat the oven to 250 degrees F.
- In the bowl of a food processor mix the croutons, cheese, eggs, herbs and garlic until it forms a paste.
- Spread the flank steak flat and pound between two pieces of waxed paper until about ¼ inch thick.
- Brush the pounded flank steak with olive oil, season generously with salt and pepper, spread the filling evenly over the meat, and roll tightly so that the grain of the meat runs the long way along the log.
- Tie with butcher's twine and sear in additional olive oil in a heavy pan that can be used in the oven (I use a Dutch oven).
- Remove from pan, let pan cool slightly, and pour in half the tomato sauce. Place the roll back in the pan and top with rest of tomato sauce. Cover tightly (if using foil, make sure it doesn’t touch the meat); bake about 3 hours.
- Remove roll from pan, let cool slightly for about 15 minutes. Slice and serve with pan sauce.