Braciole recipe

Braciole Ingredients: 1 ½ pounds beef flank steak ½ cup dried Italian-style bread crumbs 1 garlic clove, minced ⅔ cup grated Pecorino Romano cheese ⅓ cup grated provolone cheese 2 tablespoons fresh Italian parsley, chopped 4 tablespoons olive oil Salt and freshly ground black pepper 1 cup dry white wine 3 ¼ cups marinara sauce (store-bought or homemade) Instructions: Prepare the Filling: In a medium bowl, combine the bread crumbs, minced garlic, Pecorino Romano, provolone, and parsley. Stir in 2 tablespoons of olive oil. Season with salt and pepper. Prepare the Steak: Lay the flank steak flat on a work surface. Spread the bread crumb mixture evenly over the steak. Starting at one short end, roll up the steak like a jelly roll to enclose the filling completely. Secure with butcher’s twine. Brown the Braciole: Preheat the oven to 350°F (175°C). Heat the remaining 2 tablespoons of olive oil in a large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add Wine and Sauce: Add the white wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake, turning the braciole and basting with the sauce every 30 minutes, for about 1 ½ hours, or until the meat is tender. Serve: Remove the braciole from the sauce. Slice it crosswise into ½-inch-thick slices. Serve with the sauce spooned over the top. Enjoy your flavorful and hearty Braciole