Braciole is an Italian-American classic of flank steak rolled with a savory breadcrumb and cheese stuffing, then braised in wine and marinara sauce. Giada's version is simple enough for weeknight cooking but elegant enough to impress at gatherings.
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Preheat the oven to 350 degrees.
Stir the cheeses, bread crumbs, parsley, garlic and 2 tablespoons of the olive oil together.
Lay the flank steak out flat on work surface and sprinkle with 1/2 teaspoon each of salt and pepper.
Pat the bread crumb mixture over the steak.
Starting at one short end, roll up the steak (like a jelly roll) and tie with butcher's twine. Season the outside with the remaining salt and pepper.
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat and add the flank steak.
Cook, turning until browned on all sides, about 8 minutes.
Add the wine to the pan and bring to a boil, and stir in the tomato sauce.
Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After about 1 1/2 hours, uncover and continue baking until the meat is tender, about 30 minutes longer.
Remove the braciole from the sauce. Cut the twine off, and slice into 1/2 inch thick slices.
Transfer the slices to a platter, and spoon some sauce over the slices.
Store braciole and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 20–30 minutes or gently on the stovetop over low heat.
butcher's twine · heavy ovenproof skillet · kitchen twine or heavy-duty string
Yes. Brown the braciole and prepare the sauce up to one day ahead, then refrigerate. Reheat covered in a 350°F oven for about 45 minutes before serving.
Don't worry—just spoon it back into the pan or let it blend into the sauce. It will still taste great and contribute flavor to the braising liquid.
Bake covered for 1.5 hours (turning and basting every 30 minutes), then uncovered for 30 minutes more until the meat is fork-tender and easily pierced.
Yes. Giada suggests being creative with cheese and herbs. Pecorino Romano, mozzarella, or ricotta salata are good substitutes for the parmesan or provolone.
For 4 braciole (a large gathering), brown them in a skillet then bake in an 11x15 pan for 2.5 hours mostly covered, then 30 minutes uncovered. Use only 2–3 times the wine and sauce, not 4 times.
