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- 1 lb - 1.25lb Flank Steak
- Salt and Pepper
- 1/3 cup grated Parmesan
- 1/3 cup grated Provolone
- 1/3 cup Italian Breadcrumbs
- 2 tablespoons finely chopped Italian Parsley
- 2 cloves pressed or finely chopped garlic
- 2 tablespoons Butter
- 1 cup White Wine
- 3 cups Tomato Sauce
- Butchers Twine
Instructions
- First heat your oven to 300 degrees.
- Then get started by pounding the flank steak to make it thinner. Pound it for about a minute getting it as thin as possible. Then dust both sides with salt and pepper.
- Mix the Parmesan, Provolone, breadcrumbs, parsley, and garlic together in a bowl. Then spread them out evenly on the top of the flank steak.
- Next roll up the steak, and tie it closed with 3-4 pieces of butcher's twine. Tie the twine tightly so that the filling won't fall out of the steak as it cooks.
- Then melt the butter in a dutch oven over medium high heat, and brown the steak on all sides. This will take about 8 minutes total, turning the steak every 2 minutes.
- Once the steak has been browned, add the white wine, and bring to a bubble. Then pour the tomato sauce over the steak, and cover it with a lid, and place it in the oven.
- Roast the steak at 300 degrees for 1 1/2 hours, basting the steak every 30 minutes, by spooning the tomato sauce over it.
- After 90 minutes, pull the dutch oven out of the oven, and let the braciole rest for 10 minutes before slicing it. Remove the butcher's twine as you slice. Serve immediately after slicing, spooning some of the tomato sauce on top.
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