Flank Steak Rolls with Bitter Broccoli (Braciole Ripieni di Rape) (Mario Batali) Recipe

Posted by
Rate It!
Flank Steak Rolls with Bitter Broccoli (Braciole Ripieni di Rape) (Mario Batali)
Add your photo!
Ingredients
20
Count
Nutrition
925
Calories
Total time
105
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. In a medium saucepan, combine the tomato sauce, green olives and 2 tablespoons oregano and bring to a boil. Reduce to a simmer and continue cooking while assembling the rest of the dish.
  2. In a mixing bowl, combine the Pecorino, chopped parsley and nutmeg and mix until well blended. Lay 8 pieces of steak out on board. Season with salt and pepper. Divide the Pecorino mixture evenly over the beef, spreading it to form a thin layer on top of each piece of steak. Roughly chop the broccoli rabe and divide it among the pieces of beef. Roll up each piece like a jelly roll and tie securely with a piece of butcher's twine. Dredge each roll in the flour.
  3. In a 12- to 14-inch skillet, heat 1/4 cup oil until smoking. Place 4 rolled steak pieces at a time in the skillet and brown evenly, rolling with tongs or a wooden spoon. Remove first 4 pieces and repeat with remaining four. Remove second group and pour off the cooking oil to discard.
  4. Put the skillet back on the heat and add the red wine, scraping the bottom of the skillet with a wooden spoon to loosen browned bits. Add the simmering tomato sauce and bring to a boil. Add all 8 beef rolls and simmer, uncovered, for 10 to 15 minutes, until all of the meat is cooked through. Remove the meat to heated platter, pour the sauce over the meat and garnish with the remaining oregano.
  5. BASIC TOMATO SAUCE
  6. In a 3 quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds one week in the refrigerator or up to six months in the freezer. Yield: 4 cups
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 925.03 Kcal (3873 kJ)
Calories from fat 466.52 Kcal
% Daily Value*
Total Fat 51.84g 80%
Cholesterol 89.08mg 30%
Sodium 4717.67mg 197%
Potassium 2240.45mg 48%
Total Carbs 74.8g 25%
Sugars 35.1g 140%
Dietary Fiber 15.33g 61%
Protein 38.79g 78%
Vitamin C 51.9mg 87%
Vitamin A 0.1mg 3%
Iron 11.5mg 64%
Calcium 436.1mg 44%
Amount Per 100 g
Calories 110.93 Kcal (464 kJ)
Calories from fat 55.95 Kcal
% Daily Value*
Total Fat 6.22g 80%
Cholesterol 10.68mg 30%
Sodium 565.77mg 197%
Potassium 268.69mg 48%
Total Carbs 8.97g 25%
Sugars 4.21g 140%
Dietary Fiber 1.84g 61%
Protein 4.65g 78%
Vitamin C 6.2mg 87%
Iron 1.4mg 64%
Calcium 52.3mg 44%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

Recipe Tags

Weightwatchers Points

  • 22
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top