Italian Braciole
Serves: 2
Total: 1H 20M
Prep: 20M
Cook: 1H
5.0
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Recipe Preparation
- ½ cup bread crumbs, dried Italian-style
- 1 garlic clove, minced
- ⅔ cup Pecorino Romano cheese, grated
- 2 tbsp fresh Italian parsley leaves, chopped
- ¼ tsp chili flake (optional)
- 4 tbsp olive oil
- 1 (1½ -2 lbs) flank steak, butterflied and pounded to ⅓ inch thick
- 32 oz (4 cups) of marinara
Step Description
1
Preheat the oven to 300°F (149°C).
2
Butterfly the flank, or ask the butcher to do it. (You will have 2 pieces)
3
Combine and mix the first 6 ingredients in a medium bowl.
4
Spread the breadcrumb mixture evenly over the steak to cover the top evenly.
5
Tightly roll the steak into a roll, and tightly tie in 1-inch increments.
6
Insert the ThermoPro TP960 TempSpike Wireless Meat Thermometer into the center of the Braciole horizontally. Set the app temperature to your desired level of doneness.
7
Sear the Braciole on all sides. Stir in the marinara sauce.
8
Cover and cook, basting every 15 minutes with the marinara sauce, until the internal temperature of your preference between 120-145°F (49°C–63°C).
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