Ingredients: |
Ingredients: º1 2 lb flank steak (refrigerate at least 1 hour or overnight before starting)
4 bacon slices, thick cut (substitute sliced prosciutto or capicola if desired)
1 red bell pepper (thinly sliced, lengthwise)
1 bottle of your favorite Italian red sauce
2 T garlic, fresh, minced
2 t steak seasoning (plus more to taste)
1/2 lb provolone cheese (6-8 pieces, thinly sliced)
1/2 C baby spinach, frozen (thaw, drain well, finely chopped)
1/2 C Cremini mushrooms (finely chopped)
1/2 C onion, finely chopped
1/2 C extra virgin olive oil (EVOO)
1/4 C soy sauce (low sodium)
1/4 C Dijon mustard (or your choice)
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Directions: |
Directions:Gather and prepare all ingredients (Mise En Place)
Marinade:
Combine the EVOO, soy sauce and steak seasoning in a 1 gallon zip-lock bag. Add the neat, remove air and seal the bag, squeeze the bag to coat the meat. Refrigerate 4 + hours or overnight.
Remove marinated meat from bag and pat dry with a paper towel; dispose of marinade.
Place chilled, marinated steak on cutting board with meat fibers running left to right .
Preheat oven to 350º.
Grease the inside of a cast-iron Dutch oven. If no Dutch oven, use a 9x13 roasting pan and aluminum foil to cover the pan.
Slice (butterfly) the steak horizontally to within 1/2” of one side (like an open book).
Use very sharp knife only, frequently moisten the blade with water. Keep knife blade parallel to cutting board to prevent cutting holes in the steak.
Cover the butterflied steak with plastic wrap and pound in all directions to thin it out, if no kitchen mallet, use bottom of small sauce pan or fry pan. Be gentle; don’t pound holes in the meat as it thins out.
Note - you are looking for a thinish, longish and widish single piece of steak with no holes in it and the meat fibers running left to right.
Assembly:
Remove plastic wrap and spread a thin coat of mustard and minced garlic evenly around and to within 1/4” of all edges of the steak.
Lightly sprinkle additional steak seasoning (optional). Layer provolone to within 1/2” of all edges. Atop the provolone, layer the bacon in same direction as the meat fibers.
Evenly arrange spinach, mushrooms and onions to within 1/2” of all edges.
Evenly arrange bell pepper strips at 90º (perpendicular) to meat fibers and to within 1/2” of all edges.
Beginning with the left side of the steak and taking care to keep all ingredients inside, carefully roll the steak into a firmly packed roll. (If this is your first attempt at rolling a braciola, it will probably be messy. A 24” long piece of wax paper or plastic wrap under the assembled steak can be useful in making a firm roll while keeping the ingredients inside. Think of this as making a large “meat wrap” where the meat is the tortilla shell.
Using butcher’s twine and starting at one end of the roll, securely tie the roll at 1-2” intervals. Food in the ends to keep all ingredients inside.
Sear the meat - in the Dutch oven (or a fry pan), heat up 2-3 T EVOO, and using high heat, seat the tied up roll on all sides.
After searing, place the meat in the Dutch oven or roasting pan. Add 1/2 bottle of Italian red sauce. Cover the pot/pan. Place in preheated 350º oven. Cook the meat to an internal temperature of 145º (about 1 hour). When internal temperature is reached, remove covered pot/pan from oven and allow the meat to rest 10-15 minutes.
Remove butcher’s twine from the roll, cut into 1” slices and serve. |
This recipe for Keith’s Braciola (aka Rolled, Stuffed Flank Steak) is from