Braised Flank Steak Braciola Stuffed with Basil and Mozzarella

Braised Flank Steak Braciola Stuffed with Basil and Mozzarella

Words can't describe how great this tastes! This rolled and cheese stuffed flank steak is a hit every time we make it. We often use the leftover sauce on pasta...

Ingredients: 

1 lb (500g) flank steak
Salt and fresh ground black pepper
6 oz (150g) grated mozzarella
3 oz (85g) freshly grated Parmesan
1/3 cup (75 mL / 65g) fine breadcrumbs
12 large (15g) basil leaves
1/4 cup (50 mL) olive oil
1 large yellow onion (or 2 small)
1/2 cup (125 mL) red wine
One can (28-oz. / 796 mL) whole tomatoes and their juices
1/4 tsp (1 mL) crushed red pepper flakes
8 oz.(225g) mushrooms quartered

Time: 

Prep time: ,
Cook time: ,
Total time:

Yield: 

Serves: 4

Method: 

Place the breadcrumbs, mozzarella, Parmesan, and basil in a food processor and pulse to combine.
Butterfly the flank steak lengthwise and open it up like a book. Sprinkle and pat the stuffing evenly over the steak, then roll it up jelly roll--style.
Tie with butcher twine in four or five places.
Heat half the oil in a Dutch oven over medium-high heat.
Add the flank steak roll and brown until it releases from the pan. Turn and brown on all sides then transfer to a plate.
Add the remaining 2 Tbsp of oil along with the onion. Lower the heat to medium sprinkle with salt and cook, stirring, until the onion turns a light brown.
Add the red wine and scrape up the brown fond from the bottom of the pan.
Add the tomatoes & red pepper flakes and bring to a boil. Reduce to a simmer and place the meat and mushrooms into the broth.
Cover and cook for about about 1½ hours, turning the meat occasionally.
Slice and serve topped with the sauce and vegetables.

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Braised Flank Steak Braciola Stuffed with Basil and Mozzarella Recipe
Braised Flank Steak Braciola Stuffed with Basil and Mozzarella Recipe
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