Chef Andrew brings his hoiday flair to our Twelve Days of Christmas with Braciole!
- 2 ounces unsliced sharp Provolone cheese
- 1/4 cup basil parsley leaves
- 3 cloves garlic, divided
- 1/4 cup dry, fine breadcrumbs
- 4 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 (1 1/2-pound) flank steak
- 1 heaping tablespoon tomato paste
- 1 cup dry white wine, such as Sauvignon blanc
- 1 (28-ounce) can crushed tomatoes
- Add 1/4 plain breadcrumbs, 2 tablespoons of the olive oil, 1 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Stir until well-combined.
- Place 1 (1-1/2 pound) flank steak on a cutting board with a shorter side closer to you. Place your hand on top of the steak, parallel with the long edge. Using a sharp knife parallel to the cutting board, cut horizontally into it from top to bottom, but do not cut all the way through the steak. Open up the two sides like a book.
- Place the cheese and prosciutto and bread crumbs in the flank steak
- Cut 5 to 6 (10-inch) pieces and 1 (24-inch) piece of string. Remove the top layer of plastic wrap. Sprinkle the meat evenly with the filling. Starting from a long side, roll up the meat, tucking in any filling that spills out. Towards the end, start to tuck in the sides. Roll until you have a tight log shape.
- Slide each smaller piece of string under the roll and tie them, spacing them evenly along the meat about 2 inches apart. Slide the longer piece of string under the roll lengthwise and tie at the top to secure. Snip and discard any long excess pieces of string. (At this point, you can wrap the meat in plastic wrap and refrigerate overnight before cooking.)
- Sear off the rolled up braciola
- Add tomato sauce to the pan that you seared off the meat in
- Return the braciole to the pan, nestling it in the sauce. Cover and transfer the pan to the oven. Bake, flipping the braciole halfway through, until the meat is very tender and easily pulls apart with a fork, about 3 hours total.
- Carefully transfer the braciole to a clean cutting board. Cut off and discard all of the twine. Cut the braciole crosswise into 1/2-inch-thick slices, transfer to a serving plate, and spoon the sauce over the slices.