Braciole (bree-zshole)...Italian stuffed & rolled flank steak

By • August 9, 2010 • 43 Comments

74 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This is my adaptation of a beef dish we always had for special Italian gatherings. Beef that is butterflied, filled with cheese, garlic, Italian parsley, basil and prosciutto, rolled together and then braised in an Italian tomato sauce. My mother always used round steak with smoked bacon and cut them into an individual size about the size of a large meatball. I like to make large rolls using flank with prosciutto, and serve sliced and arranged on a sauced platter. Either way, as the braciole simmers, it becomes tender, mouth-watering juicy, releasing a wonderful flavor throughout the kitchen; you will know it is done when the sauce sticks to the meat and the aroma fills the air with Italian goodness. Serve with pasta or polenta and a salad; leftover slices are great for a sandwich the next day. SPECIAL NOTE: Normally we will have braciole during the cooler months; but during the summer we cook it outdoors. Grill to brown the meat on all sides, over direct heat, then simmer, covered in sauce using a cast iron dutch oven. This method ends in a delicious smoky flavored braciole. - lapadia
lapadia

Food52 Review: I grew up eating Braciole, my mother made it often when she made a mixed meat ragu. So Lapadia's recipe brought back some wonderful memories. I'm glad that my mother doesn't use a computer so she won't see this, because I love Lapadia's version more than hers. I was a little intimidated at the idea of butterflying a flank steak but Lapadia made this step so easy by providing a link to a wonderful how-to video. Thanks to that I was successful. The filling is delicious. It was a perfect balance of flavors. The only change I made was not to the braciole itself but to the sauce; I used basil instead of oregano. The braciole flavored the sauce so beautifully it was irresistible and I thoroughly enjoyed every bite. This recipe is a keeper! - sdebrangosdebrango

Serves 4-6

MEAT & FILLING

  • 1-1/2 lb flank - butterflied
  • Minced garlic; at least 4 cloves
  • Chopped fresh Italian parsley
  • 1/2 cup fresh basil - chiffonade
  • 1 cup micro-plane grated Pecorino Romano cheese
  • 6-8 thin slices prosciutto
  • Fresh ground pepper
  • 1/4 cup olive oil

SAUCE

  • 2 lb crushed plum tomatoes with basil
  • 6-8 cloves smashed and chopped garlic
  • 1/2 teaspoon oregano
  • Salt/Pepper
  1. Butterfly the flank - see step 2 (or ask the butcher to do it). Cover with plastic wrap and pound out it out to an even thickness; and you can trim to square off the meat, if needed - for easy for rolling. At this point decide if you would like to make one large roll or smaller rolls; if not, then divide the meat into 2-3 pieces.
  2. Here is a helpful 1 minute demo butterflying the flank: http://www.cuisineathome.com/extras/050/video/butterflying-flank-steak/
  3. Sprinkle the interior of meat with pepper, garlic, parsley, basil, cheese and prosciutto (I don’t salt this, the cheese is enough).
  4. Roll the meat jellyroll fashion with the grain - so that it will be cut against the grain when serving. Tie the roll(s) up with butcher string about every 1-1/2 inch.
  5. Heat the oil in a large heavy skillet and sear to brown the meat thoroughly on all sides.
  6. Add the crushed plum tomatoes and seasonings to the browned braciole. Cover skillet. Simmer the meat for at least 2 hours, or until beef is tender when pierced with a knife.
  7. When ready, place on serving platter, let it sit for 10-15 minutes, cut the string and slice about every 2 inches…spoon some sauce over and serve.
Jump to Comments (43)

Comments (43) Questions (0)

Default-small
Default-small
Default-small

2 months ago Steve

The braciole is currently simmering in the pan right now. This is the the second time that I have made this dish. Absolutely wonderful. The smell that fills the kitchen is phenomenal. Thanks for sharing!

Massimo's_deck_reflection_10_27_13

2 months ago lapadia

Thanks so much for your feedback, Steve! It is definitely a family favorite that brings back many memories. I am happy to share it...

Default-small

almost 2 years ago LoneStarrGirl

Thank you for bringing back childhood memories!! I always loved my mama's Braciole. I believed she used round steak as well. One of my fav's. Do you make the spaghetti with the green grassy (Fa-know-qah)with toasted bread crumbs?

Massimo's_deck_reflection_10_27_13

almost 2 years ago lapadia

Hi LSG! Thanks for checking out my recipe, love braciole! Will probably be making it this month sometime. I haven't made the spaghetti you have mentioned, would love to hear about it. We use to have Spaghetti & Broccoli a lot, my recipe is onsite http://food52.com/recipes... ...we should talk again sometime :)

Default-small

over 2 years ago Mossbarger

ah all i have to say is wow when i was in Italy i had this dish and had been trying to find one that was on par with it and here it is absloutly amazing dish

Massimo's_deck_reflection_10_27_13

over 2 years ago lapadia

Hi Mossbarger! Thanks, and I would love your feedback after you have tried it :)

Default-small

almost 3 years ago GloriousGarlic

This is above all my most favorite dish. Of course you know that. I have made it but it hads never tasted as wonderful as what you make.

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Thanks for stopping by and reminiscing, GG!!

Default-small

about 3 years ago joanone1

My mother always used flank steak and everyone use to tell her she was doing it wrong because it always called for round. Round steak can get very dry but flank is always juicy when it is cooked in a sauce. Always used pine nuts along with all the other ingredients you have listed.. I will have to try it with the prosciutto along with the pine nuts. Thanks for a little different take on this fab receipe.

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Hi joanone1! I know what you mean about the round steak (how my mother made it) getting dry, love using the flank and the next time I make this I am sprinkling in some pine nuts :)

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

A special thanks to the editors for an EP award, and to sdebrango for testing and reviewing this recipe to help make that happen! :)

Lorigoldsby

over 3 years ago lorigoldsby

drooling, mouth watering...actually saw a lady preparing this this morning on TV and I was bored...but your pic, description, oh yummm

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Thanks, lori! I hope you will get to try it when the weather gets cooler...let me know :)

Default-small

over 3 years ago Wally

I've been making this dish ever since I had it at Mario Batali's restaurant, Lupa, last year. The recipe I use is nearly identical to this one. It's always delciious and a great hit with company. I, too, did not know the correct pronunciation of braciole.

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Great to hear from you, Wally, and lucky you eating at Lupa's! Yes, I just go with my grandparents pronunciation, and I have heard a few others throughout the years call it the same.....

Dsc_0048b

over 3 years ago healthierkitchen

Saving this to try in the fall - it looks fabulous! Much too hot this week though!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Sounds great, HK! And, I agree, it's too hot to be in the kitchen for many of you Food52'ers. Would love to hear back once you have tried it though...stay cool!

Bike2

over 3 years ago Sagegreen

I love your Italian recipe!!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Thanks, Sagegreen! I hope you will try it sometime, however, the summer sun is so hot, and probably not the best time for braising in the kitchen...well unless you were here in the NW, yesterday, was perfect weather for being indoors. :)

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

This sounds delicious lapadia! Also, I truly had no idea that that was how you were supposed to pronounce braciole!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Thanks 5&S, would love your feedback if you try it! Oh, and this is how I always heard it pronounced (growing up)...grandparents way, so I carry on the tradition! :)

Hib_kitchen

over 3 years ago MyCommunalTable

Another great recipe. Love it! This is my kind of meal. Thanks.

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Thanks, MCT, I hope you will try it and I would love your feedback, perhaps your special touches, too!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

NOTE: I just added (in step 2 above) a one-minute link demo for butterflying a flank.

3-bizcard

over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thats helpful, have never butterflied a flank steak. If you butterfly that means you don't have to pound the steak to get it thin enough. Your step by step pictures are great. I have been searching for a really good recipe for braciole I am so happy you did this.

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Thanks, sdebrango, normally you wouldn't haven't to pound. Sometimes just to even out what has been butterflied is needed, I just eyeball it.

3-bizcard

over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I have one question, I remember my Mother used bread to stuff it. In your recipe there is no bread. Have you ever made it with bread?

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

I have never had it that way, but it sounds wonderful; I have butterflied a turkey breasts and filled them with a bread stuffing with Italian sausage, similar to one for turkey, however I also lined with prosciutto, cheese and extra garlic...an Italian turkey braciole goes great at Thanksgiving with all the usual sides..mashed potatoes with the tomato sauce, y um - well, if you want to go untraditional!

3-bizcard

over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

My mother stuffed with bread, hard boiled egg, raisins, pine nuts cheese etc... I used to picked the raisins out. Yours sounds so good next time I make it I am going to use your recipe.

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

I would have picked the raisins out too!

3-bizcard

over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

LOL!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

"Double LOL" :)

Default-small

almost 2 years ago LoneStarrGirl

My mother used bread too with grated cheese, no meat in side though. Your receipe looks and sounds delis.

Profile

over 3 years ago lastnightsdinner

I love this dish! There was an Italian butcher not far from where I grew up and they actually sold what they called "beef for braciole" :) This is very close to how I learned to make it from an old friend, though the prosciutto is new to me - and sounds fabulous!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Thanks, LND!! As I mentioned my mother & grandmother (they were a team) always used round steak pounded very thin. But then they use to make individual sized, which I started out doing, but that takes a lot of patience, I just want to get cooking :). After I ventured out on my own I started using flank and then prosciutto...Yum, I hope you try it!

Img_7818

over 3 years ago EmilyC

This looks really delicious -- and a great reminder that flank tastes wonderful when braised properly!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Thanks, and I agree, EmilyC, one of my favorite ways to do a flank :)

3-bizcard

over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I love this, my mother always made it and it was my favorite. Thank you for posting a recipe. I haven't made it in years. Wonderful!!!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Thanks, sdebrango, it is one of my favorites, one everybody loves; growing up my friends would ask themselves over for dinner when they knew this was on the menu!

Default-small

over 4 years ago adamnsvetcooking

This recipe is saved .... I can't wait to get cold and cook this!

Massimo's_deck_reflection_10_27_13

over 4 years ago lapadia

This is a great dish on a cold day! Here is a link from my food database with step by step photos for making them: http://lapadia.wordpress...

Default-small

over 4 years ago GloriousGarlic

This is the best !! I was lucky enough to have been served this dish 20+ years ago and it is by far my favorite. Linda is an excellent cook and very creative.

Glorious Garlic

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Thanks, GG! You are very kind, and those dinners back then were fun and full of laughter!