Total Time:
2 hr 10 min
25 min
1 hr 45 min

4 servings

  • 1/2 cup dried Italian-style bread crumbs
  • 1 garlic clove, minced
  • 2/3 cup grated Pecorino Romano
  • 1/3 cup grated provolone
  • 2 tablespoons chopped fresh Italian parsley leaves
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 (1 1/2-pound) flank steak
  • 1 cup dry white wine
  • 3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
  • Simple Tomato Sauce:
  • 1/2 cup extra-virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 2 (32-ounce) cans crushed tomatoes
  • 4 to 6 basil leaves
  • 2 dried bay leaves
  • Sea salt and freshly ground black pepper
  • 4 tablespoons unsalted butter, optional
  • In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
  • Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
  • Yield: 6 cups
  • Prep Time: 15 minutes
  • Cook Time: 1 hour, 10 minutes

Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.

Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.

Preheat the oven to 350 degrees F.

Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.

Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.

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Pairs Well With

Bright, fruity Italian red wine

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4.6 321
I made this for Christmas lunch and it was a big hit! I added some roasted red peppers to the stuffing, served it on cous cous, and added a splash of sriracha to my plate which kicked it up a notch. Butterfly the flank steak and rolling will be much easier. item not reviewed by moderator and published
Delicious! The only thing I changed was that I added hard boiled egg slices and onions to the filling. That seems to be a common Sicilian addition. item not reviewed by moderator and published
Loved the recipe and very easy to make. Since I had other things cooking in the oven, I put in a slow cooker for 4-5 hours and it was perfect. item not reviewed by moderator and published
This was a fantastic main course although I made some slight adjustments. For the stuffing I added 2 fresh sage leaves and a small bunch of fresh parsley which gave great aromatics. For the tomato sauce I used our favorite Cabernet Parm Marinera from Sigona's Farmers Market (all natural too!). I also make a creamy mash potato and a sage butter Brussel Sprout. Its my husbands favorite dinner so far. Thanks Giada. item not reviewed by moderator and published
My Mom's recipe was from the Calabria area of Italy. It was much simpler than the one above. We would get the braciole meat from the butcher and use a mallet on the meat to tenderize before hand. She would use fresh pressed garlic, basil, parsley, romano cheese, crushed red pepper, Pine nuts and sometimes raisins. We would roll it and secure it with string. This would go into a pan with olive oil and garlic to Brown the meat and then she would put it into the Marinara with polpettone or with short ribs to make them very tender. I will try this recipe since I love Giada's cooking show. She makes the Best! item not reviewed by moderator and published
This was the first time I've made this and I must say it was a huge hit with my family. I know that flank steak is a tough piece of meat so I used some tenderizer prior to adding the filling and it came out perfect! My daughter is bugging me to make this again. I also doubled the recipe and made 2, used my vacuum packing machine to freeze the second one. You'd never know that it was frozen for 2 months when we ate it. Can't wait to make it again. item not reviewed by moderator and published
I loved this recipe, but like others I thought the meat was tougher than I would like. But the flavor was A+. I will surely make this again, only this time I will pound the meat and butterfly it before stuffing it. I used jarred Barilla Garlic Basil Marinara and fine, pre-shredded Italian cheese blend. The prep time was very quick, which is a good thing. Thanks Giada!! item not reviewed by moderator and published
I have made a similar version for many years but after browning I finish it in my crock pot! About 4-5 hours on high is enough time because it is already warm. I also add about 1/2 lb. of ground Italian sausage to the filling. item not reviewed by moderator and published
This if the first time I have ever posted a review on a recipe. This was absolutely delicious, and received rave reviews from the family dinner as well. I made the recipe just as stated, but since I had our Christmas church service about when I would have put it in the oven (and because I wanted to make sure the flank steak was good and tender) I cooked it in my nesco electric roaster at 300 degrees for the first hour, and then at 250 for three more hours. item not reviewed by moderator and published
My paternal Grandparents came over from Italy at the turn of the last century. Nonna never wrote anything down, so no recipes. Nobody left that remembers them. Most I've committed to memory. But I could never get the Braciole recipe written down. Now, what my grandmother made was similar to this but not cooked in sauce. But this is the closest I've seen. Making it for Christmas Eve this year. I haven't tried this yet. I do have a tip for you all. I see a few people said the steak was tough. You need to pound it with a meat mallet. I know she doesn't have that in the instructions. But we always pounded the meat before filling and rolling. item not reviewed by moderator and published
How can you rate if 4 stars if you haven't even made it yet? item not reviewed by moderator and published
good question item not reviewed by moderator and published
yep you are so right. i have seen other recipes & videos, that say pound the " holy beJusus out of it " item not reviewed by moderator and published

This recipe is featured in:

The Best Christmas Recipes