Steak Braciole

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      Steak Braciole
      1 1/4 lb flank steak
      2 28-oz cans crushed tomatoes
      1 cup spinach, chopped
      2 tbs parsley, chopped
      1/2 cup fresh breadcrumbs
      3 cloves garlic, minced
      1 onion, diced small
      1/4 cup Pecorino Romano cheese, grated
      4 tbs oil
      salt and pepper
      In a skillet, saute the onion and garlic in 2 tbs oil until softened. Add the spinach and cook until wilted. Add the parsley, breadcrumbs, and cheese.

      Season to taste with salt and pepper.
      Pound the steak until 1/4 to 1/3 inch thick. Season with salt and pepper on both sides. Add the stuffing down the middle of the steak.

      Roll the steak around the stuffing and tie the steak in 3 to 4 places with kitchen twine.
      Sear the steak on all sides in a large skillet with the remaining 2 tbs oil. Remove the steak and deglaze the pan with 1/4 cup water, scraping up all the browned bits. Add the deglazing liquid, tomatoes, and steak to the crockpot and cook on high for 6 hours.

      Serves 4-6

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