Flank steak loaded with caramelized onions, herbs, prosciutto, and parmesan cheese is slowly braised with a rich red wine sauce.
My favorite dish to use wine in is in a good hearty red pasta sauce. Every time I make a sauce, wine is always on the ingredient list. The flavor reduces and thickens with other aromatics and really offers amazing layered flavor.
This is an Italian dish where meat is rolled up with other flavors and stuffing ingredients. I used a 2 pound flank steak and pounded it out to even the thickness, but cutlets work just as well. I made a filling of caramelized onions and garlic, prosciutto, breadcrumbs, Parmesan, egg and fresh herbs and rolled the filling into the steak. Then once the meat is seared, I used the delicious meat drippings to make a fabulous deep red sauce. It was pure heaven. The meat slowly braised in the sauce and was the perfect accompaniment to a good glass of wine. 
Prosciutto Stuffed Beef Braciole
- Total Time: 95 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Tender flank steak, generously filled with savory prosciutto, herbs, and cheese, is slowly braised in a rich red wine sauce. Perfect for a special occasion.
Ingredients
- 2 lbs (907 g) flank steak
- 0.25 cups (59 ml) onion
- 1 clove garlic
- 4 oz (113 g) Prosciutto
- 1 egg
- 0.25 cups (59 ml) Parmesan cheese
- 0.25 - 0.5 cups (59 - 118 ml) Breadcrumbs
- Small bunch fresh basil
- Small bunch parsley
- Salt
- Pepper
- 64 oz (1814 ml) crushed tomatoes
- 2 cloves garlic
- 0.5 cups (118 ml) onion
- 1 tbsp tomato paste
- 1 cups (237 ml) Gallo Merlot
- 1 tbsp dried oregano
- 1 tsp red pepper flakes
- Olive oil
- Fresh parsley
- Fresh basil
- Butcher string
Instructions
- Caramelize onions and garlic in olive oil and transfer to a bowl.
- Combine caramelized onions and garlic, prosciutto, egg, breadcrumbs, fresh herbs, and Parmesan. Mix and set aside.
- Remove flank steak from its package, place between two pieces of plastic wrap, and pound to an even width using a meat mallet.
- Remove plastic wrap and spread the filling evenly over the steak.
- Roll the steak tightly, securing it with butcher’s string to maintain an even shape. Season with salt and pepper.
- Drizzle olive oil in a large Dutch oven or pot and sear the braciole on all sides. Remove and set aside.
- Add chopped onions, garlic, dried oregano, and red pepper flakes to the pot and sauté until onions are translucent. Stir in tomato paste, then add 1 cup of Gallo Merlot and deglaze, scraping the bottom of the pot. Reduce the wine by half.
- Add crushed tomatoes, salt, and pepper. Add the braciole and any accumulated juices to the pot. Cover, leaving a small opening, bring to a boil, then reduce to a simmer. Cook for 1 hour to 1 hour and 20 minutes, or until the meat is tender.
- Slice the meat and serve with pasta and additional sauce. Garnish with fresh parsley and basil.
Notes
- For easier rolling, partially freeze the flank steak for 30 minutes before stuffing.
- Substitute dry red wine such as Cabernet Sauvignon for the Merlot if desired.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently in the sauce.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5
- Sodium: 700
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150
Find it online: https://honestcooking.com/prosciutto-stuffed-beef-braciole/
Frequently Asked Questions
What type of wine is best for the red wine sauce?
A hearty red wine such as a Chianti or Cabernet Sauvignon works well to enhance the flavors in the sauce.
How do I ensure the flank steak is the right thickness for rolling?
Pound the flank steak evenly to about 1/4 inch thickness to make it easier to roll without tearing.
Can I substitute the prosciutto in the filling?
Yes, you can substitute prosciutto with another cured meat like pancetta or even a smoked ham for a different flavor profile.
Do you roll from the long end of the beef or the short end?
Can this be made ahead?
Yes it can! You can either make everything and leave it to marinate in the sauce, then reheat through. Or you can make the meat and filling and cover in fridge until you’re ready to cook it in the sauce.