This beef braciole is a true taste of Italy with tender flank steak rolled up with savory herbs, pecorino cheese, and a blend of spices, simmered in a rich tomato sauce.

Quick Info

⏱️ 105 min • 🍽️ 8 servings • ⭐ 89%

Nutrition

441 cal • 30g protein • 41g carbs • 16g fat

Tags

[North American] • [Dinner] • [Fusion] • [Under 1 Hour] • [High-Protein] • [High-Fiber] • [Meal] • [European]

Ingredients

• ½ cup bread crumbs
• 1 cup shredded Pecorino Romano cheese, plus more for serving
• ½ cup chopped basil leaves plus ¼ cup, cut into ribbons, for serving
• ⅓ cup shredded provolone cheese
• ½ cup chopped fresh Italian parsley leaves
• 8 cloves garlic, minced, divided
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• ¼ cup olive oil
• 1 1-2 pound flank steak
• 2 tablespoons canola oil
• 1 tablespoon butter
• 1 medium carrot, chopped
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 cup dry white wine
• 1 28-ounce can crushed tomatoes
• 2 dried bay leaves
• 1 tablespoon dried oregano
• ½ teaspoon red pepper flakes
• 1 pound cooked orecchiette pasta or 1 pound cooked polenta, for serving (optional)
• n/a

Instructions Preview

1. In a medium bowl, combine the bread crumbs…
2. Lay the flank steak on a cutting board. Se…
3. Remove the parchment and sprinkle the brea…

…and 9 more steps

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Recipe by: Matthew Johnson • From: Tasty