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Italian Braciole
INGREDIENTS
- 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
HOW TO MAKE Italian Braciole
STEP 1:
Preheat the oven to 300°F (149°C).
STEP 2:
Butterfly the flank, or ask the butcher to do it. (You will have 2 pieces)
STEP 3:
Combine and mix the first 6 ingredients in a medium bowl.
STEP 4:
Spread the breadcrumb mixture evenly over the steak to cover the top evenly.
STEP 5:
Tightly roll the steak into a roll, and tightly tie in 1-inch increments.
STEP 6::
Insert the ThermoPro TempSpike into the center of the Braciole horizontally. Set the app temperature to your desired level of doneness.
STEP 7:
Sear the Braciole on all sides. Stir in the marinara sauce.
STEP 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).
