Grandma Ann Debold Brachiolli (Flank Steaks) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 - 1 1/2 lb Flank Steak
1 Cup Panko Bread Crumbs
Kosher Salt (to taste)
Pepper (to taste)
Garlic Powder (to taste)
Paprika (to taste)
Tomato sauce (See Suku recipe)
Fresh parsley (chopped)
Olive Oil (for browning)
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Directions: |
Directions:Slice steak horizontally less than 1/4 inch think. Cut into roll size serving pieces. Pound where needed. Meat should be pounded thinly throughout.
Filling:
Combine breadcrumbs (Panko) with Salt, Pepper, Garlic Powder and Paprika.
Add tomato sauce (see suku recipe) until mushy.
Stir in freshly chopped parsley.
For each piece layed out flank steak:
Add large TBLSpoon of filling. Using fork, spread out filling just before edge. Fold in long ends of meat then roll. Using string, tie and leave a tail on end knot so you can find the end.
Add Olive oil to pan and heat. Cook flank rolls on low heat until just pink all the way around.
Put in sauce (Suku) and cook until done about 60 minutes on low heat. Meat will be done when you can pierce easily with a fork.
Remove strings before serving. Start with the tail end you left and the string will remove easily. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 1/2 hours |
Personal
Notes: |
Personal
Notes: Whenever I went to Ann's house for dinner, if she gave me a choice of what she should make, my answer was always Brachiolli. Add the suku recipe, some spaghetti and a nice salad and it was a perfect meal.
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