Italian Stuffed Steak Recipe

Italian Stuffed Flank Steak The Chunky Chef

WEBMay 20, 2018 · Using a sharp knife, slice roll between pieces of twine into 1-inch-thick pinwheels. Season pinwheels lightly with salt and black …

Rating: 4.6/5(42)
1. Combine garlic, shallot, parsley, basil, sage, and olive oil in small bowl.
2. Slicing horizontally across the steak, butterfly and pound flank steak into 2 thin rectangles. Position steak so that the grain runs parallel to the edge of the counter, spread herb mixture evenly over surface of steak.
3. Lay prosciutto evenly over steak, leaving 1-inch border along top edge.
4. Cover prosciutto with even layer of cheese, leaving 1-inch border along top edge.

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Beef Braciole (Stuffed Flank Steak) Easy Recipes by Its …

WEBSep 14, 2023 · Add the steak and turn as needed to cook until browned on all sides, about 6 minutes. Remove the steak from the pot, reduce the …

Rating: 5/5(2)
1. Place water and butter into a medium saucepan. Bring to a boil, remove from heat, and stir in the stuffing cubes. Fluff with a fork, remove from the pan and set aside.
2. Into the saucepan you used for the stuffing, pour half of the prepared tomato soup, the tomato sauce, oregano, red pepper flakes, sugar, and 2 Tablespoons of the fresh parsley. Stir to combine and simmer over medium heat while you prepare the flank steak.
3. Lay the flank steak flat on a hard work surface. Cover with plastic wrap and use a meat tenderizing mallet or rolling pin to pound the steak until it is in the shape of a rectangle, approximately 1/2" thick.
4. Drizzle 2 Tablespoons of olive oil over the surface of the steak. Spread the stuffing mixture over the steak to cover the top evenly, leaving a 3/4" border around the edges.

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Italian Beef Braciole (Braciole al Sugo Pugliesi) Inside …

WEBJun 8, 2020 · Roll up the slice of beef and secure each end with a toothpick, repeat with all slices of beef (photos 4 & 5). Heat the olive oil in a large …

Rating: 5/5(10)
1. Cut the beef into ¼ inch (1/2 cm) thick slices. Pound them to half the thickness with a meat mallet or rolling pin.
2. Sprinkle the inside of each slice of beef with a little salt and pepper then lay a slice of prosciutto on top.
3. Sprinkle over a small amount of garlic, parsley and place a slice of pecorino in the middle. Roll up the slice of beef and secure each end with a toothpick.
4. Heat the olive oil in a large pot and brown the braciole on all sides. Once browned add the strained tomatoes and stir to combine. Cover with a lid and turn the heat down to low, simmer slowly for 2 hours.

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