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
Units
Scale
- 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