We love cooking with flank steak. It’s affordable, leaner than other cuts of beef and packed full of meaty flavor. Plus, it’s incredibly versatile. After cooking, slice against the grain (into thin strips) and it’s ready for tacos, salads, grain bowls and more.
Tyler Florence makes beef braciole. He explains that braciole is made from flattened flank steak rolled into a pinwheel. He starts by making the stuffing, which includes panko breadcrumbs, garlic, anchovy, salt and olive oil, and adds the stuffing to a preheated pan. He adds two roasted red bell peppers, a cup of bocconcini cheese and fresh parsley to a bowl, then adds the breadcrumb mixture and tops it with olive oil, salt and fresh ground black pepper, stirring to incorporate everything. Next Tyler prepares the flattened flank steak by slicing it almost all the way through so it opens like a book. He seasons the steak with olive oil, salt and fresh ground black pepper. He tops the steak with the mixture and adds chopped-up hard-boiled eggs. He rolls up the steak and ties it so it holds its shape. He adds the rolled-up steak to a pan and fills the sides with two thin-sliced onions, tomatoes and beef broth. The steak is cooked for 45 minutes to an hour in the oven. Once the steak is cooked, the onions, tomatoes and beef broth are added to a blender. Tyler adds a bit of balsamic vinegar, salt and fresh ground black pepper and purees it until smooth. The puree is poured onto a large serving dish and topped with the sliced steak.