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Stuffed Flank Steak (Bracciole) Recipe

Stuffed Flank Steak (Bracciole) Recipe

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Ingredients:

Serving

2 1/2 lbs flank steaks (2 steaks)
1 cup italian salad dressing
6 slices bacon, cut in small pieces
1 bunch green onion, chopped
1/2 cup fresh parsley
6 eggs, hard boiled
1 garlic clove, minced
1/3 tsp black pepper
1 (16 oz) can tomato puree
2 (15 oz) cans tomato sauce
2 (15 oz) cans stewed tomatoes, chopped

Directions:

Marinate steaks the night before with the Italian dressing and leave it overnight in the refrigerator. (This step is not necessary, but can be done to enhance flavor. If not marinating, season meat with salt, pepper and garlic before stuffing.).
The next day, cut each of the two the flank steaks in half (thickness wise) but do not cut all the way through. For each steak, leave the two halves connected by a small amount. Unfold the two halves and lay it flat with the cut sides up.
Combine the bacon, green onions, garlic, pepper and parsley. Divide the mixture in two - one part for each steak. For each steak, spread 1/2 of the mixture in the middle of the steak, leaving 1/4 of the steak on each edge with no mixture. Place 3 hard-boiled on the edge of the mixture. Flip the edge closest to the eggs over the eggs and roll up the steak jelly-roll style. Secure the end of the steak on the outside with toothpicks, skewers or tie with string.
In a large stock pan, cover the bottom of the pan with oil and heat to medium heat. Brown each steak on all sides. Remove the steaks and remove excess oil from the pan. Add tomato puree, stewed tomato and tomato sauce. Add the steaks back into the pan with the sauce and bring to a boil. Lower heat and simmer for about one hour, or until the steaks are fork tender. Remove the steaks, put them on a plate and cover them. Let the sauce simmer for another hour. About 15 minutes before serving time, return the steaks to the pan with the sauce to warm them up.
Just before serving, remove the steaks and arrange them on a plate. Remove the toothpicks, skewers or string. Using a very sharp knife or (preferably) an electric knife, slice the meat in approximately 1/2 inch thich slices. Pour some of the sauce over the side of the slices, letting the eggs and stuffing show for decorative colors. Use the remaining sauce for pasta, etc.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	414.81 Kcal (1737 kJ)
Calories from fat	231.36 Kcal
		% Daily Value*
Total Fat	25.71g	40%
Cholesterol	251.9mg	84%
Sodium	406.84mg	17%
Potassium	660.27mg	14%
Total Carbs	4.89g	2%
Sugars	3.16g	13%
Dietary Fiber	0.46g	2%
Protein	37.74g	75%
Vitamin C	6.8mg	11%
Iron	3.9mg	22%
Calcium	72.3mg	7%

Amount Per 100 g
Calories	163.53 Kcal (685 kJ)
Calories from fat	91.21 Kcal
		% Daily Value*
Total Fat	10.13g	40%
Cholesterol	99.31mg	84%
Sodium	160.39mg	17%
Potassium	260.3mg	14%
Total Carbs	1.93g	2%
Sugars	1.25g	13%
Dietary Fiber	0.18g	2%
Protein	14.88g	75%
Vitamin C	2.7mg	11%
Iron	1.5mg	22%
Calcium	28.5mg	7%

* 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

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