This recipe takes me back to the Sundays of my childhood and re-creates those joy-filled days for my family. I hope you enjoy this as much as we did!
*You can swap out the flank steak for chicken, eggplant or zucchini.
Grandma Di's Bracioleouttathyme This recipe takes me back to the Sundays of my childhood and re-creates those joy-filled days for my family. I hope you enjoy this as much as we did! *You… Print This
- For the filling:
- 1 cup finely grated Pecorino (or Parmesan)
- 2/3 cup chopped parsley
- 1/2 cup fine breadcrumbs
- 4 garlic cloves, grated on a microplane
- 1 tbsp olive oil
- For the braciole:
- 1 1/2 lb flank steak, pounded 1/4" thick
- 1 1/4 teaspoons kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 2 tablespoons olive oil, divided
- Butcher's twine
Combine cheese, parsley, breadcrumbs, garlic and 1 tbsp olive oil in a medium bowl
Lay the beef flat on a cutting board; season with 3/4 tsp salt and 1/2 tsp pepper.
Sprinkle evenly with 1/2 cup breadcrumb mixture.
Start at one end and roll up the beef and tie in a few places with butcher’s twine to secure.
Season braciole with remaining 1/2 tsp salt and 1/4 tsp pepper.
Heat 1 Tbsp oil in a large skillet over medium-high.
Cook braciole, turning occasionally, until browned on all sides, about 8 minutes per batch (working in batches and adding remaining 1 Tbsp. oil to skillet as needed).
Transfer braciole to pot with gravy (Mariana sauce), cover, and saute on low for 1 hour.
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