Authentic Italian Braciole is a classic Italian recipe for thin cut steak wrapped around bread crumbs and parmesan that’s slow cooked in marinara sauce. This delicious and tender beef roll recipe is easy to make and great for Sunday dinner or any special occasion!
Servings 6 servings
Calories 419 kcal
Equipment
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dutch oven or large skillet (ovenproof)
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butchers twine
Ingredients
- 1 ¾ pounds flank steak
- ¾ cup grated Parmesan cheese
- ½ cup breadcrumbs
- ¼ cup chopped fresh parsley
- ¼ cup olive oil divided
- 3 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup dry white wine
- 3 ½ cups Simple Marinara Sauce (or store-bought marinara sauce)
Instructions
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Preheat oven to 350 degrees and position rack in center of oven.
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Lay the flank steak on a work surface and use a meat mallet to pound the meat until it is even in thickness; set aside.
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In a bowl, combine the parmesan cheese, breadcrumbs, parsley, 2 tablespoons olive oil, garlic, salt, and pepper. Sprinkle the breadcrumb mixture over the top of the meat to cover evenly.
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Roll the steak up jelly-roll style to enclose the filling in the meat. Use butchers twine to tie the steak roll to secure. Season the outside of the steak with salt and pepper.
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Heat the remaining 2 tablespoons of olive oil in a large dutch oven or large ovenproof skillet over medium heat. Once the oil is hot, add the braciole and cook until it is browned on all four sides, about two minutes per side. Then, pour in the wine and bring to a boil. Add in the marinara sauce and cook until the sauce is bubbly.
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Cover the pot partially with foil and place in oven. Bake for an hour, then uncover, turning the braciole in the sauce, and continue baking until the meat is tender, about 30 more minutes.
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Remove the braciole from the sauce and use a large knife to remove the twine and cut the braciole into ½ inch slices. Transfer the slices to a plate and spoon sauce on top.
Notes
- Beef: I like to make this using one large piece of flank steak. You could always cut the steak into smaller individual pieces.
- Marinara Sauce: use my easy Homemade Marinara Sauce recipe to cook the braciole in.
- Bread Crumbs: you can use store-bought bread crumbs or make your own with my Italian Breadcrumbs Recipe.
- Serving: serve braciole sliced on its own or on top of fresh cooked pasta or polenta.
- Storage: store leftover braciole in an airtight container in the refrigerator for up to three days.
Nutrition
Calories: 419kcal | Carbohydrates: 17g | Protein: 35g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 90mg | Sodium: 1230mg | Potassium: 966mg | Fiber: 3g | Sugar: 6g | Vitamin A: 938IU | Vitamin C: 14mg | Calcium: 185mg | Iron: 4mg
