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Bracciole (Flank Steak Rolls)

Bracciole (Flank Steak Rolls)

  • Prep

    30 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 50 m
JEND818

JEND818

Authentic Italian recipe: flank steak rolls with garlic, parsley, and Parmesan cheese. Serve with egg noodles or as an addition to spaghetti or ravioli.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 814 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir onion in the hot oil until tender, about 10 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper.
  2. Mix parsley, garlic, Parmesan cheese, egg, 1 pinch salt, and 1 pinch pepper in a bowl; drizzle in about 1 tablespoon olive oil, while continually stirring, until a sticky consistency is reached.
  3. Spread parsley filling in a thin layer atop flank steak; roll steak in a jelly-roll style and fasten ending piece to steak with toothpicks to contain filling.
  4. Pour remaining 1 tablespoon olive oil into skillet with onions over medium heat; cook steak roll in the onion mixture, turning steak until browned on all sides, 2 to 3 minutes per side. Add tomato sauce, sugar, and chopped tomato to the steak mixture; simmer over very low heat until steak is cooked through and sauce has slightly reduced, 1 to 1 1/2 hours.
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Reviews

Sydney
4

Sydney

12/14/2013

My family loved it. I put the steak rolls together the night before and refridgerate. Then brown them in the olive oil and onions the next day. Put the browned beef, onions and other sauce ingredients in a slow cooker and cook on low for 4-5 hours, it melts in your mouth.

rockfishrobin
2

rockfishrobin

1/11/2013

The main reason I picked this recipe over all the other flank steak recipes on this sight is because it didn't require it to be marinated. That, I think, is a mistake. Maybe mechanical tenderizing would work as well as marinating but it needed something. It tasted great but was pretty tough. Instead of tomato sauce I used jarred spaghetti sauce & served with a side of linguine.

KayWilson
1

KayWilson

10/31/2012

This was a really nice change from regular spaghetti or bolognese.

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