This recipe is made with Flank Steak, which is then topped with cheese, herbs, and breadcrumbs, seared, and roasted in tomato sauce. Basically, this recipe is an Italian Braciole slowly simmered in a rich and flavorful tomato sauce.
This is my favorite recipe to make for special occasions and dinner parties, especially family gatherings. I can guarantee that you’ll make your guests mouth water from this fantastic dish. They’ll even ask for the recipe. Not only is this recipe rich and flavorful, but it also takes only 20 minutes to make. So, if you are ever in a hurry and don’t have a lot of active time to prepare dinner, then this recipe is perfect for you!
Guide on making the tastiest Italian Braciole with tomato sauce:
- 1 lb – 1.25lb Flank Steak
- 3 cups tomato sauce
- 1 cup white wine
- 1/3 cup parmesan (grated)
- 1/3 cup provolone (grated)
- 1/3 cup Italian Breadcrumbs
- 2 cloves garlic (pressed or finely chopped)
- 2 tbsp Italian Parsley (finely chopped)
- 2 tbsp butter
- butchers twine
Start by preheating your oven to 300 °F.
Then make the flank steak thinner by pounding it. Pound it for approximately 1 minute or until it gets as thin as possible. After that, season the flank steak with salt and pepper according to taste.
Next, in a medium-sized bowl, mix the parmesan, provolone, parsley, breadcrumbs, and garlic in a bowl. Spread the mixture evenly on top of the flank steak.
Now, roll up the steak and tie it with the butcher’s twine using about 3 or 4 pieces. Then, tie the twine very tightly so that the filling will not fall out of the steak when it cooks.
After that, in a dutch oven placed over medium heat, melt the butter. Then, brown the steak on each side. Turn the steak every 2 minutes, cooking it for a total of 8 minutes.
Once the steak has finished cooking and has browned, add the white wine and bring it to a bubble. After bringing to a bubble, pour the tomato sauce over the steak and cover it with a lid. Then place it in the preheated oven.
Finally, roast the steak in the oven for 1 and 1/2 hours, spooning the tomato sauce over it every 30 minutes for a total of 3 times.
Once the time has passed and the steak has finished roasting, pull the Dutch oven out of the oven and let it rest for at least 10 minutes before slicing.
Remove the butchers twine while slicing and serve immediately spooning the tomato sauce on top.