Italian Braciole
Ingredients
1 and 1/2 pounds of flank steak | ||
2 cloves of garlic | ||
1 tbs olive oil | ||
Kosher salt and pepper to taste | ||
2 eggs hard boiled and sliced | ||
1/2 cup Italian parsley | ||
1//2 cup coarse grated Swiss cheese | ||
3 tbs grated Parmesan | ||
Olive oil for frying | ||
2 cups marinara sauce |
- Place flank steak on a board and pound it with a meat mallet or heavy pan to tenderize it.
- Crush the garlic in a garlic press and place it on the meat. Add the olive oil and rub the garlic and oil into the meat.
- Add salt and pepper.
- Arrange the eggs on the meat, and add the parsley.
- add the Swiss and Parmesan cheese.
- Roll the whole thing up like a jelly roll. (the slices must cut across the grain of the meat. Secure roll with tooth picks or tie with butchers twine.
- Brown the braciole in a frying pan with olive oil.
- Place in an oven proof dish. Add the tomato sauce and bake covered at 325 degrees for 1 and 1/2 hours
- Slice and serve with sauce…
- If using for Sunday gravy, place braciole into sauce and simmer with other meats.
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