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Updated: Jun 11
A step-by-step easy to make traditional Italian rolled flank steak filled with spices, herbs, cheese, and cold cuts.
Braciole or braciola is a delicious meat roll filled with all sorts of good and delicious things! Mom makes this ever year for New Year's Eve and it is a hit!
Braciole is decadent and hearty, and although it might seem like a difficult dish to make...it is not. It could be complex on the first try but it becomes easier and easier as you get comfortable making it. So... don't be afraid of it! I'll help you every step of the way.
This particular recipe has provolone and parmesano cheeses, parsley, basil, prosciutto and capicola, garlic, gluten free bread crumbs, and more!
You will impress everyone at the dinner table with this aromatic and beautiful dish. I like making it for special celebrations and holidays. And trust me...people always eat it all!
Prep time: 2 hours
Cooking time: about 75 minutes
Serves 4 to 6 people
Got a food processor? Use it to make the filling for the braciola! It will save you time.
1.2 to 2 pounds of flank steak
1/4 cup of grated parmesano
4 cloves of garlic (peeled)
1 cup of fresh Italian parsley
1 cup of fresh basil
1 cup of 4C Gluten Free Plain Crumbs or any gluten free bread of your choice.
6 slices of capicola (chopped)
6 slices of prosciutto (chopped)
4 to 6 slices of provolone cheese
4 to 6 slices of Genoa Salame or Hard Salame
1 tablespoon of Italian seasoning
Salt and pepper to taste
about 1/4 cup of Olive oil
1.5 cups of red wine
2 cups of Fra Diavolo or marinara sauce
Dutch oven or similar
Store bought polenta
1 whole egg (optional)
Step 1: Butterflying the Flank Steak
Using a sharp non-serrated knife, butterfly the steak.
Cover the steak with a piece of plastic wrap.
Pound with a kitchen mallet. This helps to expand the steak while tenderizing it.
Remove the plastic wrap and liberally apply salt and pepper. Set aside.
Step 2: Preparing the Filling
In the food processor add the gf bread crumbs, garlic, parmesano, prosciutto, capicola, parsley, basil, and Italian seasoning. Pulse while slowly adding the olive oil.
Pulse until it all becomes a paste. Taste for salt and pepper and adjust.
If using the egg, add now and pulse until incorporated well.
The paste should look like the picture below.
Step 3: Adding the Filling to the steak
Lay the steak out on a flat surface or on top of plastic wrap.
Add a layer of the filling.
Alternate with a slice of the salame and a slice of the provolone cheese.
Step 4: Rolling the Braciole
Roll the braciole from the edge away from you to the closest to you.
Use tooth picks to secure the roll shut.
Starting from either one of the end sides, go around the end with the twine and tie a knot.
Repeat the action until it it is tied up well.
Wrap in plastic wrap and refrigerate for 2 hours.
Step 5: Cooking the Braciole and Polenta
Preheat oven to 350 degrees F.
Remove braciole from the refrigerator. Remove the plastic wrap.
In a bowl, mix the wine and tomato sauce together.
In the dutch oven, over medium high heat, add 4 tablespoons of olive oil.
Once the oil is hot, add the braciole into the pan. Sear the braciole on all sides.
Once seared, remove from heat, add the wine and tomato sauce, and put the lid on the Dutch oven.
Place in the oven and cook for 30 minutes. Check and turn the braciole every 10 minutes.
Remove the cover and cook for another 20 to 25 minutes.
Prepare the polenta as instructed on the package and set aside.
Once the time is up remove from the oven and gently transfer the braciole onto a cutting board. Cover with foil and let it rest from 10 minutes.
Some of the filling from the Braciole mixed with tomato sauce during the cooking process. Using a wooden spoon mix the sauce well and keep warm.
Once rested, remove the twine and cut it into medallions.
On a serving plate, add some of the polenta and tomato sauce on the bottom, and place the braciole medallions on top.
Serve and enjoy!!!
Printable PDF recipe below: