Sunday, January 14, 2007
Flipping through a new cookbook with my mother, we salivated at the idea of stuffed flank steak simmered in marinara sauce and wine.
The first step is the filling for the flank steak. I used the basic breadcrumb and cheese filling. But it could easily be altered to include more veggies or different cheeses.
For the braciola you'll need:
1 1/2 pound flank steak
1 cup of white wine
3 cups of marinara sauce
salt and pepper
In a medium bowl mix together:
1/2 cup breadcrumbs
1/2 cup grated parmasaen cheese
1/4 cup grated provolone cheese
1 tsp dried basil
1 tsp dried oregano
1 garlic clove, minced
3 tbsp olive oil
On a work surface lay out the flank steak, sprinkle with salt and pepper. Press the breadcrumb mixture over the surface of the steak and roll up with the grain of the meat and secure with kitchen twine.
Heat two more tablespoons of olive oil in a dutch oven and place the braciola in to sear on all sides (about 8 mins). Take off the heat and add one cup of dry white wine and use a wooden spoon to scrape the bottom of pan. Add the marinara sauce and cover loosely with foil.
Place the braciola in a 350 degree oven and baste every 30 mins with the marinara sauce for an hour and a half. Remove foil and bake for an additional 30 mins.
Slice on a diagonal and against the grain and serve with sauce.