1 cup shredded pecorino romano cheese (100 g), plus more for serving
½ cup fresh basil (20 g), chopped
⅓ cup shredded provolone cheese (35 g)
½ cup fresh italian parsley (20 g), chopped
8 cloves garlic, minced, divided
kosher salt, to taste
freshly ground black pepper, to taste
¼ cup olive oil (60 mL)
1 lb flank steak (455 g)
2 tablespoons canola oil
1 tablespoon butter
1 medium carrot, chopped
1 small onion, chopped
1 stalk celery, chopped
1 cup dry white wine (240 mL)
28 oz crushed tomato (795 g), 1 can
2 dried bay leaves
1 tablespoon dried oregano
½ teaspoon red pepper flakes
1 lb orecchiette pasta (455 g), or polenta, cooked, for serving, optional
¼ cup fresh basil (10 g), cut into ribbons, for serving
Nutrition Info
Calories 493
Fat 23g
Carbs 42g
Fiber 3g
Sugar 7g
Protein 30g
How to Make It
1. Step
In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
2. Step
Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it’s ¼ inch (6 mm) thick.
3. Step
Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
4. Step
Starting from the bottom, roll the meat into a log. Using butcher’s twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
5. Step
Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
6. Step
Preheat the oven to 350°F (180°C).
7. Step
Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
8. Step
Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
9. Step
Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
10. Step
Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water),until the beef is tender.
11. Step
Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
