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
Watch how to make this recipe.
  • 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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    This recipe is featured in:

    The Best Christmas Recipes