Braciole

An intensely flavored rolled flank steak simmered in a rich tomato sauce. Great idea to make into eight individual rolls so it’s easier to portion and serve. Top with more fresh basil and grated parmesan, and serve with a wedge salad and you have a winning recipe for company! To watch Dan make braciole on the show, click here.

Recipe

7 T. olive oil, divided
10 garlic cloves, minced (or pressed), divided
2 tsp. grated lemon zest
3 anchovy fillets, rinsed and minced
1/3 c. + 2 T. fresh basil, chopped, divided
1/3 c. fresh parsley, minced
1/3 c. grated Pecorino-Romano (or Parmesan) cheese + extra for serving
1/3 c. plain dried bread crumbs
3 oz. fontina cheese, shredded (3/4 c.)
(1) 2 lb. flank steak, trimmed
8 thin slices prosciutto (4 oz.)
1 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1 large onion, finely chopped
1/4 tsp. red pepper flakes
1/4 c. tomato paste
3/4 c. dry red wine
(1) 28-oz. can crushed tomatoes
2 c. beef broth

Adjust oven rack to lower-middle position and preheat oven to 325-degrees.

For Filling: In a medium bowl, stir 3 T. oil, half of the garlic, lemon zest and anchovies together. Add 1/3 c. basil, parsley, Pecorino-Romano and bread crumbs and stir to incorporate. Stir in fontina until evenly distributed. Set aside.

For the Steak: Halve the steak against the grain to create two smaller steaks. Lay one steak on cutting board with grain running parallel to counter edge. Holding the blade of a sharp chef’s knife parallel to counter, halve the steak horizontally to create two thin pieces. Repeat with remaining steak. Cover one piece with plastic wrap and and using a meat pounder, flatten into a rough rectangle 1/4-inch thick. Repeat pounding with remaining three pieces. Cut each piece in half, with grain, to create a total of eight pieces.

Lay four pieces on a cutting board with the grain running parallel to the counter edge. Distribute half of the filling evenly over pieces. Top filling on each piece with one slice of prosciutto, folding to fit, and press firmly. Keeping filling in place, roll each piece away from you to form a tight log. Tie each roll with two pieces of kitchen twine to secure. Repeat process with remaining steak pieces, filling and prosciutto. Sprinkle rolls on both sides with salt and pepper.

Heat remaining 1/4 c. oil in a large Dutch oven over medium-high heat until shimmering. Brown rolls on two sides, 8-10 minutes. Using tongs, transfer rolls to a plate. Add onion to the pot and cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Stir in red pepper flakes and remaining garlic and cook until fragrant, about 30 seconds. Stir in tomato paste and cook until slightly darkened, 3-4 minutes. Add the wine and cook, scraping up any browned bits. Stir in tomatoes and broth. Return rolls to the pot and bring to a simmer. Cover and transfer to the oven. Braise until meat is fork-tender, 2-1/2 to 3 hours, using tongs to flip rolls halfway through b raising.

Transfer rolls to a serving dish and discard the twine. Stir the remaining 2 T. basil into the tomato sauce and check for seasoning, adding salt and pepper if needed. Pour sauce over braciole and serve, passing extra Pecorino-Romano (or Parmesan) separately.