Braciole

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This was a great recipe. I made a few modifications that others may be interested in. I used a choice grade of flank steak. I asked the butcher to butterfly it and I rolled it the long way so that when we cut the slices we cut across the grain. I think that this helped to make the meat very tender. The butterflied meat was also wider and made it easier to roll. I am Italian and in addition to Giada's bread crumbs I added hard cooked egg halves and slivers of onion. I seared the meat on top of the stove and then braised it in a 250 oven for about 4 hours. This is a great recipe for company and it is nice in that most of the work is done ahead of time.

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This recipe is a keeper - I wish i had pounded my meat a bit thinner because I ended up losing some of the filing, but it was a hit anyway! I used a jarred sauce that we love to cut down on prep.

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This is a keeper! Take the time to make the included sauce recipe, by the time you had the wine and the sauce cooks with the meat, it is delicious.

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Awesome!!! Delicious flavor. I used Giada's marinara recipe included and this was just wonderful!

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This dish was okay. We did not care for this particular marinara sauce of Giada's, would make again but with a different sauce.

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This was delicious! I tenderized the meat with the meat mallet. If it had been thicker, I might have butterflied it, too. This recipe would also work well with round steak. I simmered it on the stovetop in a cast iron Dutch oven versus baking it -- same wonderful result, I'm sure. The filling was fantastic and stood up well to the flavor of my homemade sauce. We'll be enjoying this again!

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I made this for my boyfriend, who had very low expectations and thought the meat would be tough. It was delicious! He ate a second helping a couple hours after dinner. I browned it and baked it in my enameled cast iron dutch oven, with the lid off for the last 30 min of cooking time, and it came out perfect. Next time I plan to pound the flank steak--I didn't have a meat pounder this time. Would be a great dish for serving a hearty dinner to a crowd.

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I made this dish last evening and used my own marinara sauce with a cup of pinot grigio added. It was delicious and we all enjoyed it! I read that some of the reviewers found the meat tough and chewy, but ours was fork tender. I pounded and scored the flank steak, which was also choice grade and I think that makes a difference. After I put the filling on I rolled the flank steak from the long side rather than the short like is demonstrated on the video. I've done that with other stuffed flank steak recipes and the rolls are cut across the grain which I think contributes to the tenderness. I served this with pappardelle noodles and a romaine salad--great!

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I should have known better that to trust Giada! Even after pounding the flank steak thinner and cooking for 1/2 hour longer, the meat was tough and chewy. Filling tasy and tomato sauce okay. Too many excellent Italian recipes to trust my dinner to a Giada recipe.

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Really quite good. I added a bit of cooked pancetta to my filling for flavor.