Easy Braciole Recipe

Italian Braciole Recipe with Tender Strips of Steak

WEBJun 30, 2018 · Sprinkle with the salt and pepper. . Evenly distribute the breadcrumb filling among the flank steaks and roll, beginning on the …

1. In a medium sized bowl, mix together the garlic powder, cheeses, breadcrumbs, and dried basil. Set the mix aside
2. Lay the flank steak on a clean surface and pound flat with a meat tenderizer. Sprinkle with the salt and pepper.
3. Evenly distribute the breadcrumb filling among the flank steaks and roll, beginning on the short end, all the way up like a jelly roll. Tie the rolls closed with butchers twine to secure the braciole.
4. Pour the olive oil into a large pot and heat over medium high heat. Sear the braciole rolls for about 30 second on each side, just to brown the meat quickly.

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An Easy Braciole Recipe for a Special Dinner thekittchen

WEBMay 5, 2023 · Instructions. First heat your oven to 300 degrees. Then get started by pounding the flank steak to make it thinner. Pound it for about …

Rating: 4.4/5(450)
1. First heat your oven to 300 degrees.
2. Then get started by pounding the flank steak to make it thinner. Pound it for about a minute getting it as thin as possible. Then dust both sides with salt and pepper.
3. Mix the Parmesan, Provolone, breadcrumbs, parsley, and garlic together in a bowl. Then spread them out evenly on the top of the flank steak.
4. Next roll up the steak, and tie it closed with 3-4 pieces of butcher's twine. Tie the twine tightly so that the filling won't fall out of the steak as it cooks.

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The Best Beef Braciole Sip and Feast

WEBJan 26, 2024 · For the sauce. Heat a large pot to a touch less than medium heat with the extra virgin olive oil. Add the onion and cook until soft …

1. Pound out beef into 4 equal pieces roughly 1/4" thick. Using plastic wrap on bottom and top of meat makes it easy to flatten meat and avoid a mess. A good size for the meat is 5" by 7". This allows for an easy roll up and ability to tie them up like in the picture.
2. Arrange the 4 pieces of meat out on a cutting board and spread a 1/4 of the garlic paste on each piece. Next, sprinkle them with salt and pepper.
3. Then sprinkle 1/4 of the breadcrumbs, raisins, cheese, parsley, and pine nuts onto each piece.
4. You should have a thin layer of the mixture on each of the 4 pieces. Roll them up tightly and tie kitchen twine around them to keep them together. Don't be shy with the twine, it will all be taken off before the meat is served. Toothpicks can also be used.

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