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–+ servings

Italian Braciole

Rhonda Romane Valentino
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Prep Time 20 minutes
Cook Time 4 hours
Course Main Course
Cuisine Italian
Servings 8

Ingredients
  

  • 1.5 pound flank steak, butterflied and pounded thin
  • 1/4 cup Italian seasoned bread crumbs
  • 1/2 cup Parmesan cheese, shredded
  • 1 Tablespoon Fresh, minced garlic
  • 1/4 cup Pine nuts

Instructions
 

  • Ask your butcher to butterfly a flank steak if it's a thick cut. You want to end up with a piece of meat that is about 1/8th inch thick.
  • Lay meat out and pound out until 1/8th inch thick.
  • Sprinkle with bread crumbs, parmesan cheese, garlic and pine nuts.
  • Roll meat up, taking time to make it a tight roll.
  • Using kitchen twine, tie up roll, spacing ties about every 4 inches.
  • Slice rolled meat into 2 inch pieces. Making sure each slice has one length of twine holding it together.
  • Gently add sliced Braciole into tomato sauce.
  • Allow Braciole to simmer in the sauce...up to 4 hours or so. It will get very tender.
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