Bracciole (Flank Steak Rolls) |
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Prep Time: 30 Minutes Cook Time: 80 Minutes |
Ready In: 110 Minutes Servings: 6 |
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Authentic Italian recipe: flank steak rolls with garlic, parsley, and Parmesan cheese. Serve with egg noodles or as an addition to spaghetti or ravioli. Ingredients:
2 tablespoons olive oil |
1/2 onion, chopped |
1 teaspoon salt |
1 teaspoon ground black pepper |
1 cup chopped fresh parsley |
4 cloves garlic, minced |
1/2 cup grated parmesan cheese |
1 hard-boiled egg, chopped |
1 pinch salt and ground black pepper |
1 tablespoon olive oil, or more if needed |
2 pounds flank steak, pounded until thin |
5 toothpicks, or as needed |
1 tablespoon olive oil |
1 (8 ounce) can tomato sauce |
1 pinch white sugar |
1 tomato, chopped, or more as needed |
Directions:
1. Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir onion in the hot oil until tender, about 10 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper.
2. Mix parsley, garlic, Parmesan cheese, egg, 1 pinch salt, and 1 pinch pepper in a bowl; drizzle in about 1 tablespoon olive oil, while continually stirring, until a sticky consistency is reached.
3. Spread parsley filling in a thin layer atop flank steak; roll steak in a jelly-roll style and fasten ending piece to steak with toothpicks to contain filling.
4. Pour remaining 1 tablespoon olive oil into skillet with onions over medium heat; cook steak roll in the onion mixture, turning steak until browned on all sides, 2 to 3 minutes per side. Add tomato sauce, sugar, and chopped tomato to the steak mixture; simmer over very low heat until steak is cooked through and sauce has slightly reduced, 1 to 1 1/2 hours.
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