Description
A whole flank steak butterflied, stuffed with fresh mozzarella, Parmigiano, breadcrumbs, and basil, then braised low and slow in a rich tomato-mushroom sauce.
Ingredients
Units
Scale
- 1 large flank steak (about 1 1/2 lb / 680 g)
- 1 tsp salt, divided, plus more for pasta water
- 1/2 tsp freshly ground black pepper, divided
- 4 oz (115 g) fresh mozzarella
- 1/2 cup (50 g) Parmigiano Reggiano, grated
- 1/4 cup (25 g) plain breadcrumbs
- 1/4 cup (10 g) fresh basil leaves, packed
- 3 tbsp olive oil, divided
- 1 medium onion, diced
- 1/2 cup (120 ml) dry red wine (Chianti or Montepulciano)
- 1 can (28 oz / 794 g) crushed tomatoes
- 1/4 tsp red pepper flakes
- 8 oz (225 g) cremini or white button mushrooms, sliced
Instructions
- Place the flank steak on a cutting board. Using a sharp knife, slice horizontally along the grain to butterfly the meat without cutting all the way through. Open it like a book. Using a meat mallet, pound the steak to an even 1/4-inch (6 mm) thickness. Season both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
- In a food processor, pulse the fresh mozzarella, Parmigiano, breadcrumbs, and basil until combined into a rough paste. Spread the filling evenly over the steak, leaving a 1/2-inch border around the edges.
- Roll the meat lengthwise, jelly-roll style, enclosing the filling. Secure with kitchen twine tied at 5 or 6 evenly spaced intervals.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the beef roll and sear until browned on all sides, about 2 minutes per side. Transfer to a plate and set aside.
- Add the remaining 1 tablespoon of olive oil and the diced onion to the pot. Reduce heat to medium, season with 1/2 teaspoon salt, and cook, stirring occasionally, until the onion softens and turns golden, about 8 minutes.
- Pour in the wine and simmer, scraping up any browned bits from the bottom, until nearly reduced, about 2 minutes. Stir in the crushed tomatoes and red pepper flakes and bring to a boil.
- Return the seared beef roll to the pot and nestle in the sliced mushrooms. Cover, reduce heat to a gentle simmer, and cook for about 1 1/2 hours, turning the meat occasionally, until the beef is tender and slices easily with a knife.
- Transfer the beef to a cutting board and let it rest for 10 minutes. Remove the kitchen twine, then slice thinly across the grain. Arrange on a platter and spoon the sauce and mushrooms over the top to serve.
Notes
- Flank steak makes this easiest to roll and slice uniformly, but top round or sirloin also work well.
- For the wine, use something dry and medium-bodied — Chianti or Montepulciano are traditional choices. Avoid anything labeled “cooking wine.”
- Serve with pasta, polenta, or crusty bread to soak up the tomato-mushroom sauce.
- Make-ahead friendly: braciole tastes even better the next day after resting overnight in the sauce. Reheat gently over low heat.
- Oven method: instead of stovetop simmering, cover and bake at 325°F (160°C) for about 1 1/2 hours.
- The mushrooms can be swapped for roasted red peppers or olives, or omitted entirely.
- Prep Time: 20
- Cook Time: 105
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion