Braciole is flank steak that is pounded thin and stuffed with herbs and cheese, then rolled and oven roasted. Easy enough for a weeknight dinner, and the presentation is pretty enough for a dinner party.
What is Braciole?
Have you ever made Braciole?
It’s also called Beef Rollatini, and there’s Beef Involtini.
They all mean basically the same thing; beef flattened, stuffed with herbs and cheese, then rolled.
Sometimes I will buy something because it look so pretty with absolutely no idea what to do with it. By something pretty, I mean a fabulous looking cut of beef, a huge pomegranate or two pounds of gigantic jalapeno peppers. I just can’t help it if things jump out at me.
But, this time I had something in mind – It hit me that I have been wanting to make Braciole for a while. I think everybody should pound down a piece of beef, fill it and roll it every now and then, even if it’s just for stress relief alone.
I have plenty of stress, y’all, more than PLENTY.
To make it, I put the steak in between two sheets of plastic wrap and pounded it down as much as I could.
The filling for this Braciole is pretty simple. I put arugula, yellow onion, garlic, oregano, panko, Cabot Orne Meadows Cheddar Cheese, a little balsamic vinegar and olive oil in my food processor and filled the center of the flattened beef.
I used flank steak, but you can use skirt steak, tri-tip or flat iron steak.
There are several cuts that would work.
I rolled it up tightly, and secured it with twine on each side.
Then it’s seared on both sides, and into the oven for the finish. Let it rest for about 10 minutes before you cut it, so all those juices have some time to settle in.
I LOVE this part at the ends. It’s kinda crispy, cheesy and right beside a little burnt end.
I served it with baby carrots and arugula salad with a simple lemon dijon vinaigrette.
The Cabot Orne Meadows cheese made the filling exceptional. Exceptional.
It’s almost as if Parmesan and sharp cheddar had a baby, but even better than that.
I love, love this cheese.
The filling was a perfect combination from a taste standpoint. For a carb free dinner, replace the carrots with broccoli or brussels sprouts, and omit panko in the filling.
OR, put it over a salad.
Here’s your printable –
Braciole
Flank steak pounded thin and stuffed with herbs and cheese, then rolled and oven roasted.
Ingredients
- 2 lb. flank steak, skirt steak, or similar cut of beef, pounded flat with a mallet
- 1 tbsp coarse sea salt, more to taste
- 1 cup arugula
- 1/4 yellow onion, diced
- 1 tbsp oregano, dried
- 2 tbsp garlic, minced
- 1 cup Cabot Orne Meadows Cheese, shredded
- 1/2 cup Panko crumbs
- 1 tsp balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp canola oil
Instructions
- Preheat oven to 350°.
- Sprinkle each side of beef with sea salt and allow it to sweat, about 20-30 minutes. Rinse thoroughly and pat dry. Set aside.
- In a food processor, combine arugula through Panko and drizzle about a tablespoon of olive oil. Pulse until ingredients combined and chopped.
- Add mixture to one side of beef, and roll tightly. Use twine to tie each side securely.
- Drizzle canola oil in a cast iron skillet over medium high heat.
- Add beef to skillet and sear on each side, about 1-2 minutes.
- Put skillet in oven and roast until done, about 25-30 minutes.
Notes
*Let it rest for about 10 minutes before cutting.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 844Total Fat: 49gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 238mgSodium: 2186mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 82g
The provided nutrition calculated may not always be accurate.
