Braciole (pronounced "bra'zhul") would be lovely served with a bright, fruity Sangiovese, then followed with juicy, chocolate-dipped strawberries.
- 1 lb - 1.25lb Flank Steak
- Salt and Pepper
- 1/3 cup grated Parmesan
- 1/3 cup grated Provolone
- 1/3 cup Italian Breadcrumbs
- 2 tablespoons chopped Italian Parsley
- 2 tablespoons Butter
- 1/2 cup Red Wine
- 1/2 cup Beef Broth
- 4 cups Marinara Sauce (homemade is best)
- Butchers Twine
Heat oven to 300 degrees.
Pound flank steak until it's as thin as possible, about 1/2". Dust with salt and pepper.
Mix Parmesan, Provolone, breadcrumbs and parsley together in a bowl. Spread evenly over steak.
Roll up the steak, starting at wide end and tie it closed tightly with 3-4 pieces of butcher's twine.
Melt the butter in a dutch oven over medium-high heat, and brown the steak on all sides, turning every 2 minutes.
Once browned, add the wine and broth. Then pour marinara sauce over the beef, cover and place in oven.
Roast the beef at 300 degrees for 1 1/2 hours. Baste every 30 minutes with marinara.
Remove from oven and let the braciole rest for 10 minutes before slicing it. Remove the butcher's twine as you slice. Serve with polenta or your favorite pasta.