Braciole is the ultimate special occasion dish that’s surprisingly easy to prepare with just 20 minutes of active prep time. Tender flank steak is layered with cheese, herbs, and breadcrumbs, then seared to perfection and slow-roasted in a rich tomato sauce. This recipe for Braciole with tomato sauce is sure to become your go-to secret weapon for hosting an unforgettable dinner party.
INGREDIENTS
- 1–1.25 lb Flank Steak
- Salt and Pepper
- 1/3 cup grated Parmesan
- 1/3 cup grated Provolone
- 1/3 cup Italian Breadcrumbs
- 2 tablespoons finely chopped Italian Parsley
- 2 cloves garlic, pressed or finely chopped
- 2 tablespoons Butter
- 1 cup White Wine
- 3 cups Tomato Sauce
- Butcher’s Twine
INSTRUCTIONS
- Preheat the Oven: Preheat your oven to 300°F (150°C).
- Prepare the Steak: Pound the flank steak for about a minute to make it as thin as possible. Season both sides with salt and pepper.
- Prepare the Filling: In a bowl, combine the Parmesan, Provolone, breadcrumbs, parsley, and garlic. Spread this mixture evenly over the top of the steak.
- Roll and Tie the Steak: Roll the steak tightly, then secure it with 3–4 pieces of butcher’s twine. Tie the twine firmly to ensure the filling stays inside while cooking.
- Sear the Steak: Melt the butter in a Dutch oven over medium-high heat. Sear the steak, turning every 2 minutes, until browned on all sides, about 8 minutes total.
- Add Wine and Sauce: Pour in the white wine and bring it to a simmer. Then, pour the tomato sauce over the steak. Cover the Dutch oven with a lid.
- Roast the Steak: Place the Dutch oven in the preheated oven and roast for 1 1/2 hours. Baste the steak every 30 minutes by spooning the tomato sauce over it.
- Rest and Serve: After roasting, remove the Dutch oven from the oven and let the braciole rest for 10 minutes. Slice the steak, removing the butcher’s twine as you go. Serve immediately with some of the tomato sauce spooned over the top.
Enjoy your delicious braciole!