Grilled Beef Braciole with Grilled Tomato-Basil Relish

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The recipe itself was good. However, i purchased thin cut round steak instead of pounding out a full steak and the meat was so tough it was hardly edible. The overall recipe was good tasting but fell short because of my own fault.

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I used dry erbs as a (sub and it came out great.

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I made this last night for dinner. All of the flavors made a lovely marriage. I sauted the garlic as others suggested. It was very good. The tomato basil relish would be good on chicken, fish or even pasta. I do however think that two pounds of meat would feed six people. Maybe the chefs on FN make the servings the size they do to make sure no one gets short at say a dinner party. I find that any recipe that says serves four can be halved and still serve my husband and myself plus another meal . This is in no way a complaint, just my personal observation. l lovel FN and have made many happy diners from their recipes.
Thank you Bobby, thank you FN

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If you, like me, are married to a hunter and have a freezer full of venison. Try this recipe with round steaks - it's great! Since it was somewhat rare, the doe meat was more tender than the buck. The relish is so fresh and adds a lot of flavor to the dish. You'll see this all summer long at our house .

Even the kids liked it!

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Made braciole for the first time using this recipe, and will make it again. I grilled the onions as well as the tomatoes which made the relish delicious. I also roasted the garlic cloves in the oven before mixing them with the beef filling, rather than use raw garlic. The meat needed slightly more time on the grill on low heat to cook the center of the rolls.

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This recipe is amazing. I've never had braciole and decided to give it a try. I made a few minor changes, which worked out great. The butcher recommended using flank steak instead of round. I also hammered out the meat and applied tenderizer before marinating it in red wine for about 1-2 hours. As someone else suggested, I also sauteed the garlic in some EVOO before putting it in the filling. This tasted like a gourmet meal and it was easy to make. I always thought flank steak was chewy, but this was very tender. Will definately make again!!

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This is the best new recipe I have tried. We are relatively new at cooking with all the fresh ingredients but will start using them more often. The tomato basil relish was the perfect compliment to this recipe! Added procuitto to the braciole and it was delicious - next time will add more. Probably ate more than I should have but it was so good had to keep eating. Will definately make this recipe again and again.

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Kept original recipe...except for cooking the garlic in a bit of olive oil. (took that recommendation from earlier post As for grilling, I did leave the meat on the grill for a bit longer than the 10 minutes that this recipe calls for. I started with a 'pounded' top round of about a 1/2 inch thick....this thickness and cooking time allowed for the ends of the roast to reach a med-rare temp and the broader middle portion to stay rare. This worked out well for the wife and I! As with any roast, allow it to rest for a bit. The relish was simple and complimented the beef great...the whole dish bursted with flavor! I did not marinate the beef and am happy...think that would have added too many conflicting flavors???

Will enjoy this recipe again!

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Fabulous!I marinated the flank steak in red wine and EVOO for 2 hours. I added chilled asparagus and penne to the tomato relish to make a side pasta salad. It was wonderful! I would make this recipe for company anytime.

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Yes the middle was a little rare but if you put the heat down a little and push you stuffing towards the outside of the roll and not so in the middle. you could achieve medium rare in the middle. very very good dinner