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Beef Braciole

Beef braciole is a hearty Italian dish of stuffed flank steak filled with a cheesy savory filling simmered in marinara sauce.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
2 hrs 10 mins
Servings: 6
Calories: 437 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 6 tablespoons olive oil divided
  • 2 ounces onion finely diced
  • 1 clove garlic minced
  • 1/2 cup Panko bread crumbs
  • 1/2 cup grated Pecorino Romano
  • 1/2 cup grated parmesan
  • ¼ cup chopped fresh Italian parsley
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1.5 pounds flank steak
  • 1 cup white wine
  • 28 ounces marinara sauce

Instructions

    Cup of Yum
  1. Heat a small skillet over medium-high heat and add 2 tablespoon of olive oil. Add the diced onions and cook for 5 minutes then add the garlic and continue cooking for 2 minutes, or until the onions are softened and lightly caramelized.
  2. In a medium bowl combine the cooked onion and garlic, bread crumbs, pecorino cheese, parmesan cheese, chopped parsley, kosher salt, and pepper. Add 2 tablespoons of olive oil and toss until well mixed.
  3. Prepare your flank steak by laying it on a prepared flat surface (I cover my counter with enough plastic wrap to cover the area the meat will touch with an extra few inches on each side. Then use a meat mallet to pound the meat to an even ½ inch thick.
  4. Spread the bread crumb mixture evenly over the steak leaving about an inch bare around the edges.
  5. Starting at 1 short end, roll up the steak.
  6. Use butcher’s twine to tie up the roll. (See instructions in the post above)
  7. Sprinkle the braciole with kosher salt and pepper.
  8. Preheat the oven to 350 degrees F.
  9. Heat the remaining 2 tablespoons of oil over medium heat in a heavy large dutch oven, or a large ovenproof skillet with a lid. Add the braciole and brown on all sides, approximately 2 minutes per side, to get a nice brown crust. Then remove the beef and set aside.
  10. Deglaze the pan by pouring in the white wine and using a wooden spoon to scrape up any browned bits off the bottom of the pan.
  11. Add the marinara sauce and the beef roll and place the lid on the pot.
  12. Bake for approximately 30 minutes per pound, halfway through open the lid and turn the beef braciole over in the sauce. Then leave the lid off and continue baking for the remaining time.
  13. Once cooked remove the braciole from the sauce and let rest for 15 minutes before using scissors to cut the twine, removing all of it.
  14. While the beef is out of the sauce use a spoon to skim the top layer of fat on top of the sauce. If you are making it ahead of time you can let the sauce cool in the refrigerator and then remove the solidified fat from the surface.
  15. Then cut the braciole into ½ inch thick slices and serve with sauce.

Nutrition Information

Calories 437kcal (22%) Carbohydrates 14g (5%) Protein 33g (66%) Fat 25g (38%) Saturated Fat 7g (35%) Cholesterol 84mg (28%) Sodium 1215mg (51%) Potassium 911mg (26%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 891IU (18%) Vitamin C 13mg (14%) Calcium 242mg (24%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 437

% Daily Value*

Calories 437kcal 22%
Carbohydrates 14g 5%
Protein 33g 66%
Fat 25g 38%
Saturated Fat 7g 35%
Cholesterol 84mg 28%
Sodium 1215mg 51%
Potassium 911mg 19%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 891IU 18%
Vitamin C 13mg 14%
Calcium 242mg 24%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.