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Hi there! Boy, do I have a great recipe to share today! I’m not sure if I have ever mentioned this before, but I looooove Italian food! I haven’t been able to cook it so much recently because of our eating healthier kick, blah blah… lol but I really wanted to make something super comforting for dinner tonight. And hey, it’s all about portion size, right?! So, I made an early dinner of this beef braciole and you bet it’s on our rotation now!
Easy Beef Braciole
The recipe is very roughly based on the one from Giada De Laurentiis found here. I was gathering my ingredients for the recipe at my local Publix and picked up this amazing flank streak in the meat section. They always have the best looking meat and produce!
I remember that when I was at Walmart on our weekly shopping trip, I grabbed another bottle of Star Butter Flavored Olive Oil, this time I found it on the top shelf and there was only two left and I grabbed it up! Whew! Walmart is the only retailer that carries it, so make sure to grab a bottle while you’re there next! I knew this would have that nice buttery flavor I like.
So, off to the house I went to make this gorgeous thing:
Easy Beef Braciole Recipe
Ingredients
- 1 - 1 1/2 pound flank steak
- 1/2 Cup provolone grated (non-smoked!)
- 1/2 Cup panko breadcrumbs
- 1 glove garlic minced
- 1/4 Cup parmesan cheese
- 2 Tbls Star Butter Flavored Olive Oil
- 2 Tbls fresh basil chopped
- 1/2 tsp oregano dried
- Sauce:
- 28 oz can crushed tomatoes
- 28 oz can tomato sauce
- 2 garlic cloves minced
- 1 Cup dry white wine
- 2 bay leaves
- 3 Tbls butter unsalted
- 1 tsp oregano
- 1/4 Cup fresh basil chopped
Instructions
- Preheat oven to 350 degrees.
- Place the provolone, panko, 1 clove garlic, parmesan, 2 Tbls basil, 1/2 tsp oregano and Star Butter Flavored Olive Oil in a bowl and mix to combine.
- Lay out flank steak and evenly placed the breadcrumb mixture on top. Starting at the narrower end, roll the beef into a jelly roll. Secure with butcher's twine.
- Sear meat in a hot skillet with 2 Tbls Star Butter Flavored Olive Oil. Let get brown on all sides and transfer to a baking dish.
- In the pan with the hot oil and dripping, quickly put the remaining garlic and immediately follow with the wine, tomatoes and the additional ingredients. Bring to a boil, then reduce to a simmer.
- Ladle 3 1/4 Cups of the tomato sauce over the beef. Cover and let cook for 30 minutes in the oven. After 30 minutes, ladle the sauce over the meat, cover and cooking another 30 minutes. Uncover, ladle sauce over meat one last time and cook uncovered for additional 30 minutes. Take out of oven, and slice into 1/2 inch thick slices. Make sure not to serve any of the string! Serve over rice with sauce or with the sides you prefer, enjoy!
Step by Step Directions
Preheat oven to 350 degrees.
Place the provolone, panko, 1 clove garlic, parmesan, 2 Tbls basil, 1/2 tsp oregano and Star Butter Flavored Olive Oil in a bowl and mix to combine.
Lay out flank steak and evenly placed the breadcrumb mixture on top.
Starting at the narrower end, roll the beef into a jelly roll. Secure with butcher’s twine.
Sear meat in a hot skillet with 2 Tbls Star Butter Flavored Olive Oil.
Let get brown on all sides and transfer to a baking dish.
In the pan with the hot oil and dripping, quickly put the remaining garlic and immediately follow with the wine, tomatoes and the additional ingredients. Bring to a boil, then reduce to a simmer
Ladle 3 1/4 Cups of the tomato sauce over the beef. Cover and let cook for 30 minutes in the oven. After 30 minutes, ladle the sauce over the meat, cover and cooking another 30 minutes. Uncover, ladle sauce over meat one last time and cook uncovered for additional 30 minutes.
Take out of oven, and slice into 1/2 inch thick slices. Make sure not to serve any of the string! Serve over rice with sauce or with the sides you prefer, enjoy!
It looks kind of long, but I swear this is so simple and just packed with flavor! You don’t have to but I used the butter in the recipe just for a nice smooth texture to the sauce, not so much for flavor because you really get that with the Star Butter Flavored Olive Oil. The flank steak gets sooo tender from the long cooking, ugh! SO YUMMY, I like to serve it over rice so it soaks up all the tomato sauce, seriously… make this!
I hope you enjoyed this recipe! What else do you think would go well with the butter oil??
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Oh my! This sounds and looks delicious! I’m definitely going to add it to my list of recipes to try! #client
I haven’t made this in SOOO long that I don’t remember how and don’t know where the recipe is! My husband is sitting next to me as I scrolled down the pictures so I guess I am making this next week! Pinned! Hint: the “old” Italian way is to put a hard boiled egg or two inside it!
Oo fabulous! I love that star butter olive oil too. I’ve never had braciole but it’ll be making an appearance soon. Thanks for sharing on Foodie Friday
Classic looking braciole… thanks for sharing it with us on foodie friday.
This sounds amazing! Thanks so much for sharing this at the Friday Frenzy!
Hi Dana! I’m stopping over from Let’s Get Real today. This is a new cooking technique for me. I look forward to giving it a try. My husband would really like this dish and I like to make him happy…………..at least once in a while. LOL!
Beautiful plating girl! It looks absolutely amazing 🙂
What other type of meat can you use? My local grocery store doesn’t sell flank steak. I’ve eaten Braciole before but never made it; this looks delicious.
You can also use top round, pounded thin. Hope that helps!
Thank you, can’t wait to try