Ingredients
- 3 cups tomato sauce
- 1 1/4 cups flavored croutons
- 1/3 cup grated Parmesan
- 2 eggs
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 teaspoon finely chopped rosemary
- 1 teaspoon finely chopped thyme
- 1 clove garlic
- 1 pound flank steak, pounded to 1/4-inch thick
- Olive oil, for brushing
- Salt and pepper
- Vegetable oil, for searing
Directions
Preheat the oven to 350 degrees F. Place the tomato sauce in a 9 by 13-inch baking dish and place in the oven to heat.
In a the bowl of a food processor mix the croutons, cheese, eggs, herbs and garlic until it forms a paste.
Brush the pounded flank steak with the olive oil and season generously with the salt and pepper. Spread the filling evenly over the meat. Roll tightly and tie with butcher's twine.
In a large saute pan heat 1 to 2 tablespoons of vegetable oil and sear all sides of the rolled meat. Remove from the pan.
Add to the hot tomato sauce, cover with a tin foil tent so that the foil is not touching the meat. Braise for 35 minutes or, up to 3 hours.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 76 reviews
By angelcakesinc
on May 04, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
It didn't come out pretty for me, making it for the first time, but this is literally the most delicious thing I've ever made. It seriously gave me my first home made foodgasm.
By kaylaCo1188
Denver, Co
on August 28, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
It was so much easier than I expected. Best stuffing EVER! Probably could have added some water to the brasing liquid and let it go a little longer though.
By ajf isa foodie
La,Ca
on August 04, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The problem with this recipe is that after browning it needs to braise in your Sunday sauce to get tender. My mom made these every sunday and the braciole, meatballs and sausage would cook in the sauce for a few hours, flavoring the sauce and getting tender. Forget the salt on the meat, parmasean will add plenty.Ann burell has a good recipe too, but its all in the cooking.
Read all 76 reviews