The first time I heard the word Braciole was on the show Everybody Loves Raymond, about an Italian-American family. It was an episode about when Debra, who makes braciole from a recipe in a magazine and everybody loved it. Her Italian-American mother-in-law Marie gets mad and jealous, because Braciole is hers to make!!!

I never thought to look into making it until I came across a recipe on the Food and Wine website. I already had a flank steak in the freezer, and had just made passata from my summer tomatoes, so I was good to go! The sauce part of this recipe got great reviews, but mine was taking up room in the freezer, so I opted for mine.

If you need to make a red sauce, definitely make this recipe. This way you’ll end up with the perfect amount of sauce.

Braciole is an Italian-style flank steak roulade with a filling, which is prosciutto, breadcrumbs, cheese, and herbs, so how could it not be delicious?! It can be grilled, pan-fried, or braised in sauce.

The recipe I’m using is from Food and Wine, by Marianne Williams, a chef and recipe developer.

Unfortunately, I could not find my twine, so I had to use about 100 toothpicks, which didn’t quite do the trick. But nonetheless, this Braciole is wonderful.

Braciole

For the sauce:
10 medium garlic cloves, peeled
3/4 cup loosely packed fresh basil leaves, plus small basil leaves for garnish
1/2 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper
1/2 cup (4 ounces) unsalted butter
1 medium (10 ounces) yellow onion, peeled and halved lengthwise with root end intact
2 (28-ounce) cans crushed San Marzano tomatoes or whole peeled tomatoes, hand-crushed
1 cup water
1 (3-inch) Parmigiano-Reggiano cheese rind
1 teaspoon kosher salt

For the steaks:
2 tablespoons unsalted butter
1 cup panko
2 teaspoons fresh thyme leaves
1 tablespoon plus 1/4 teaspoon kosher salt, divided
2 (1 1/2 pound each) flank steaks, butterflied and pounded 1/4-inch thick
2 teaspoons black pepper, divided
4 ounces thinly sliced prosciutto (about 8 slices)
1/4 cup toasted pine nuts
1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
3 tablespoons finely chopped garlic
2 1/4 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup plus 1 tablespoon)
2 1/4 ounces pecorino Romano cheese, finely shredded (about 1/2 cup plus 1 tablespoon)

Sauce:
Bring garlic, basil, oil, and crushed red pepper to a simmer in a small saucepan over medium-low; cook until basil wilts but remains green, 2 to 3 minutes. Remove from heat; set aside, and let cool slightly, about 15 minutes.

Transfer garlic mixture to a blender, food processor, or use an immersion blender; process until smooth, about 30 seconds. Set aside.

Melt butter in a large saucepan over medium. Add onion, cut side down; cook, undisturbed, until onion starts to brown, 4 to 5 minutes. Add tomatoes and water (add about 1/2 cup water to each crushed tomato can, swishing to loosen any remaining sauce); bring to a simmer over medium-high. Add cheese rind, and reduce heat to medium-low. Cook, uncovered, stirring occasionally, until sauce is thickened and slightly reduced, about 40 minutes. Remove and discard cheese rind and onion. Add reserved garlic mixture and salt to tomato sauce, stirring to combine.

Steaks:
Melt butter in a medium skillet over medium. Add panko, and cook, stirring often, until golden brown and toasted, about 3 minutes. Transfer to a heatproof bowl, and stir in thyme and 1/4 teaspoon of the salt; set aside.

Preheat oven to 325°F. Lay steaks flat on a clean work surface or parchment paper. Sprinkle top of each steak with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Divide prosciutto evenly between steaks, overlapping in a single layer across steaks. Sprinkle reserved panko mixture evenly over steaks; sprinkle evenly with pine nuts, parsley, garlic, and 1/2 cup each of the Parmigiano-Reggiano and pecorino Romano.

Roll up each steak over filling, rolling against the grain of steak; cut in half crosswise. Using skewers or kitchen twine, secure rolled steaks. Sprinkle each steak with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.

Heat oil in a large high-sided, heatproof skillet or Dutch oven over medium-high. Add steaks, and cook, turning occasionally, until browned on all sides, about 2 minutes per side. Transfer steaks from skillet to a large plate. Wipe skillet clean.

Add reserved tomato sauce to skillet, and nestle steaks into sauce, spooning some of sauce over steaks. I used the same roasting pan to brown and braise.

Cover and bake in preheated oven until steak is very tender, 2 hours, turning steaks halfway through baking time. I forgot to cover the pan!

Transfer steaks to a large cutting board, and let cool for 10 minutes. Spoon some of sauce in skillet onto a platter. Cut steaks evenly into medallions, and arrange over sauce. Spoon additional sauce over steaks, and garnish with basil, parsley, and remaining 1 tablespoon each Parmigiano-reggiano and pecorino Romano.

Serve immediately with any remaining sauce on the side.

The braciole was pure, delicious perfection. I will make it again, and next time I’ll use twine, and remember to cover the roasting pan.