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.
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By microamp
Buda, TX
on May 21, 2013
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I was disappointed with this, not a knock out but won't keep me from trying more recipes of his. I did like the stuffing (stuffing is evil!... sorry, filling. After reading a couple of reviews here, I wonder if a longer cook time would have been beneficial, I just did the 45m. I ponder slow cooker or just longer in oven instead?
By jen1214
Canton, MI
on October 22, 2012
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This was really tasty. I made everything to the recipe, but I doubled the cook time. Forty five minutes just didn't seem right, and other braciiole recipes on here have longer times than this recipe saysi. I'm glad I dif. It was fork tender when I took it out and yummy. Oh, I also added wine to the sauce to brais it. Will make again. Four stars for the cooking time but five for flavor.
By byonbch
michigan
on October 12, 2012
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I made this as directed except I used cream of mushroom soup instead of tomato sauce, one of the best meals I have ever made!
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