Bracciole (Flank Steak Rolls) recipe
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Ingredients
- 2 tablespoons olive oil ½ onion, chopped 1 teaspoon salt 1 teaspoon ground black pepper 1 cup chopped fresh parsley 4 cloves garlic, minced ½ cup grated Parmesan cheese 1 hard-boiled egg, chopped 1 pinch salt and ground black pepper 1 tablespoon olive oil, or more if needed 2 pounds flank steak, pounded until thin 5 toothpicks, or as needed 1 tablespoon olive oil 1 (8 ounce) can tomato sauce 1 pinch white sugar 1 tomato, chopped, or more as needed
Nutrition Info
- 318.3 caloriescarbohydrate: 5.5 gcholesterol: 88.7 mgfat: 22.8 gfiber: 1.3 gprotein: 22.6 gsaturatedFat: 7.3 gservingSize: -sodium: 749.1 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Bracciole (Flank Steak Rolls)
Directions
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Heat 2 tablespoons olive oil in a large skillet over medium heat, cook and stir onion in the hot oil until tender, about 10 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper.
Mix parsley, garlic, Parmesan cheese, egg, 1 pinch salt, and 1 pinch pepper in a bowl, drizzle in about 1 tablespoon olive oil, while continually stirring, until a sticky consistency is reached.
Spread parsley filling in a thin layer atop flank steak, roll steak in a jelly-roll style and fasten ending piece to steak with toothpicks to contain filling.
Pour remaining 1 tablespoon olive oil into skillet with onions over medium heat, cook steak roll in the onion mixture, turning steak until browned on all sides, 2 to 3 minutes per side. Add tomato sauce, sugar, and chopped tomato to the steak mixture, simmer over very low heat until steak is cooked through and sauce has slightly reduced, 1 to 1 1/2 hours.