Copy and paste to print the recipe.
Braciole
Serves 6
INGREDIENTS
Tomato Sauce
10 medium garlic cloves, peeled
¾ cup loosely packed fresh basil leaves, plus small basil leaves for garnish
½ cup extra-virgin olive oil
¼ teaspoon crushed red pepper
½ cup unsalted butter (a 4 ounce stick)
1 medium yellow onion, peeled and halved lengthwise with root end intact
2 (28-ounce) cans crushed San Marzano tomatoes or whole peeled tomatoes, hand-crushed
½ cup dry red wine
1 cup water
1 (3-inch) Parmigiano-Reggiano cheese rind (optional if available)
1 ½ teaspoons kosher salt
¼ teaspoon black pepper
Braciole
2 tablespoons unsalted butter
1 cup panko (Japanese-style breadcrumbs)
2 teaspoons fresh thyme leaves
1 tablespoon of sea salt (or 1 ¼ tablespoons kosher salt)
2 (1 ½ pound each) flank (or top round) steaks, butterflied and pounded ¼ inch thick
2 teaspoons black pepper, divided
6-8 slices of thinly sliced prosciutto
¼ cup toasted pine nuts
¼ cup finely chopped fresh flat-leaf parsley, plus more for garnish
¼ cup basil leaves
3 tablespoons finely chopped garlic
½ cup each of grated Parmigiano-Reggiano cheese and Pecorino Romano, mixed.
Montreal Dry Rub (optional, but recommended)
3 tablespoons olive oil
Prepare the Tomato Sauce:
1. Over medium-low heat, sauté the garlic, basil, oil, and crushed red pepper until the basil wilts but remains green, 2 to 3 minutes. Remove from heat; set aside, and let cool slightly, about 15 minutes.
2. Transfer the garlic-basil mixture to a blender, Magic Bullet, or mini-food processor and process until smooth. (add a tablespoon of olive oil if the mixture is too dry.) Set aside.
3. Melt butter in a large saucepan over medium heat. Add onion, cut side down; cook until the onion starts to brown, 4 to 5 minutes. Add tomatoes, water (add about ½ cup water to each crushed tomato can, swishing to loosen any remaining sauce), and wine; bring to a simmer over medium-high. Add the cheese rind, and reduce heat to medium-low. Cook, uncovered, stirring occasionally, until sauce is thickened and slightly reduced. Remove and discard the cheese rind and onion. Add reserved garlic-basil mixture and salt to the tomato sauce, stirring to combine. While you prepare the braciole, continue to simmer the sauce over low heat.
Prepare the Braciole:
Preheat the oven to 325°F.
1. Melt butter in a medium skillet over medium. Add the panko and toast, stirring often, until golden brown. (about 3 minutes) Transfer to a bowl and stir in the thyme; set aside.
2. Make a paste of the garlic, parsley, basil, oil, salt, and pepper.
3. Lay the butterflied steaks flat on a clean work surface or parchment paper. Spread the garlic-herb paste evenly over the meat. Next, place a single layer of prosciutto atop the steaks. Sprinkle the panko mixture evenly over steaks; sprinkle evenly with pine nuts and ½ – ¾ cup of the Parmigiano-Pecorino Romano mixture.
4. Rolling against the grain of steak, tightly roll up the prepared slices of meat. Tie the rolled steaks with butcher’s twine at 2-inch intervals. Sprinkle each steak with Montreal Dry Rub. (optional) If not using the dry rub, sprinkle each roll generously with salt and pepper.
5. Heat oil in a large high-sided, heatproof skillet or Dutch oven over medium-high. Add the steaks and brown on all sides. (about 2 minutes per side) Transfer the steaks from the skillet to the simmering tomato sauce, nestling the steaks into the sauce and spooning sauce over the steaks.
6. Cover and braise in the preheated oven until the braciole is very tender, about 2 hours. Transfer the steaks to a large cutting board, and let cool for 10 minutes before slicing the braciole into one or two-inch thick medallions. Clip off any twine used to secure the rolled steaks.
7. Spoon some of the sauce onto a platter and arrange the medallions of braciole over the sauce. Spoon additional sauce over the meat and garnish with basil and parsley.
8. Serve immediately with a side bowl of sauce and grated cheese at the table.
9. Serve with your pasta of choice. I enjoy fresh fettuccini or pappardelle with this dish (orecchiette is also fun) accompanied by steamed broccolini or zucchini lightly sauteed in olive oil and garlic.
Wine pairing: dry red wines like Nebbiolo, Chianti, Sangiovese, Rioja, or Cabernet Sauvignon