Italian Braciole


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.




20 min


1 hr 30 min


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