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Author Notes: Braciole is a stuffed rolled beef steak braised in an Italian tomato sauce. Growing up, it was always served for special Italian gatherings. My mom and grandmother, always kitchen partners, made individual meatball sized braciole, I prefer keeping mine in one large roll and then presenting it sliced and arranged on a sauced platter.
I’ve tweaked the braciole recipe I knew growing up many times over and this rendition, BBQ, is my favorite; I enjoy grilling it and serving it sliced, topped with a fresh Italian salsa.
BTW, on occasion I’ve braised braciole outdoors; simply grill the rolled meat to brown, and then simmer it over indirect heat, but for BBQ, grilled is my favorite.
Grilled braciole promises a delicious, smoky summertime feast!
Makes a 2 lb rolled beefsteak
Braciole Meat and Filling
- 2 lbs top round beef steak pounded ¼ inch thick
- Fresh ground pepper
- Minced garlic; at least 4 cloves
- 1/4 cup fresh chopped Italian parsley
- 1/4 cup fresh chopped basil
- 8 thin slices provolone cheese
- 8 thin slices prosciutto
- Butchers twine
- Olive oil on hand for brushing the braciole
- Cover the steak with plastic wrap and pound out it out to an even ¼-inch thickness; trim to square off the meat, if needed - for easy for rolling.
- Brush the interior of the meat with olive oil.
- Add the filling ingredients = pepper, garlic, parsley, basil, the cheese and prosciutto (I don’t salt; the cheese & prosciutto add enough).
- Roll the beef in a jellyroll fashion, with the grain - so that it will be sliced against the grain when serving.
- Tie the roll with butcher twine about every 1-1/2 inch, and then one or two lengthwise, too.
- Brush the entire outside roll with olive oil and season with salt & pepper.
- Grill over direct heat starting with the seam side up; periodically turn the roll to brown all sides.
- Once sides are browned, position the braciole on the cooking grate opposite the hot fire (indirect heat), and place the lid on the grill. Position the lid vents directly over the braciole half open- this will help draw the heat and smoke its way.
- Continue to cook until the internal temperature reaches at the least, 145°F, up to 160°F.
- Remove from the heat and let rest at least 10 minutes before removing the twine and slicing into 1-1/2 inch slices.
- Top slices with fresh tomato salsa.
FRESH ITALIAN TOMATO SALSA (approx 1-1/2 cups)
- 6 chopped plum tomatoes
- 8 pitted Kalamata olives, chopped
- 8 pimento stuffed green olives, chopped
- 3 chopped mini sweet peppers – red, orange & yellow
- 4 cloves garlic, smashed and chopped finely
- 1 tablespoon capers, chopped finely
- 2 tablespoons chopped flat Italian parsley
- 1/4 teaspoon finely crushed dry oregano
- 1/4 to 1/2 teaspoon red pepper flakes
- 1 teaspoon Anchovy paste
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1-1/2 teaspoon red wine vinegar
- Add all ingredients to a bowl, mix to incorporate. Cover and refrigerate at the least 1 hour up to 3, before serving.
- This recipe was entered in the contest for Your Best Recipe for Barbecued Meat