- ½ cup bread crumbs
- 2 garlic cloves, minced
- ½ cup grated Parmesan cheese
- 1 tbsp olive oil
- 3-4 slices provolone cheese
- 1 handful (approximately 25 leaves) basil leaves or spinach leaves
- ¾ cup dry white wine
- 1 28 oz can whole tomatoes
- 1 tbsp dried oregano (or 2 tablespoons of fresh oregano)
- butcher’s twine
- canola or other vegetable oil
- Preheat the oven to 350°
- Combine the bread crumbs, garlic, parmesan cheese, olive oil, and a sprinkle of salt and pepper. Set aside
- Lay the flank steak flat on the work surface. You can cut the meat in half, along it’s narrower sides, for two smaller braccioles, or keep it one large piece. Place a piece of waxed paper underneath the meat, and another on top. You may need extra waxed paper if the top one rips
- With a meat mallet/meat pounder, flatten the meat until it’s thinner, from ½” to ¼” thick.
- Spread the bread crumb mixture evenly over the steak (or multiple pieces), leaving 1” between the crumbs and the edge of the widest part of the steak. Place the provolone slices on top of the crumb mixture, and the basil or spinach leaves on top of the provolone.
- Starting at the narrower end, roll up the steak, like a jelly roll (or a Yodel!) to enclose the filling completely. Using the butcher’s twine, tie the steak roll firmly. Sprinkle the meat with salt and pepper.
- Preheat a large, oven-proof skillet, over a medium-high heat. When it’s heated, add 1-2 tablespoons of canola oil. Add the braciole, and brown it on all sides. This will take 7-10 minutes.
- Remove the braciole from the hot pan, and add ¼ cup of wine. Scrape up (deglaze) the bits of meat on the bottom of the pan with a wooden spoon. Add the tomatoes, crushing each one with your hands or a spoon. Add the wine and the oregano. Sprinkle with salt and pepper, and stir until combined.
- Bring to a simmer, and add the braciola. When it’s simmering again, cover with aluminum foil, and press the foil onto the simmering liquid. Cover with a lid, and place it in the oven
- Cook for approximately 1 ½ – 2 hours. Every 30 minutes, roll the braciola over, so the exposed part, above the liquid, is now submerged
- Cook until the meat is tender. You can check this with a paring knife
- Remove the braciola from the sauce. Adjust the sauce’s flavor as needed with salt and pepper
- Remove the butcher’s twice, and slice the braciola. Serve with pasta, quinoa, or potatoes, and then the sauce.
Yield: 3-4 servings.