Braciole With Grape Tomatoes
Braciole is traditionally simmered slowly in tomato sauce. This recipe uses a quicker method: roasting the beef at high heat and pairing it with tiny sweet grape tomatoes.
Ingredients
8 main-dish servings
- ½ cup italian-style bread crumbs
- 1 garlic clove crushed with garlic press
- ¼ cup finely grated pecorino-romano cheese
- ½ cup packed fresh flat-leaf parsley leaves finely chopped
- 4 teaspoons olive oil
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- 1 beef flank steak 1¾ to 2 pounds
- 2 pints grape tomatoes
Instructions
- Preheat oven to 475°F.
- In small bowl, combine bread crumbs, garlic, Pecorino, parsley, 1 tablespoon oil, and ¼ teaspoon pepper.
- On large sheet of waxed paper, with flat side of meat mallet or heavy skillet, pound steak to even ½-inch thickness.
- Spread crumb mixture over steak in even layer; press into meat.
- Starting at one long side, roll steak into cylinder (about 2½ inches in diameter) to enclose filling completely.
- (Some bread crumbs may spill out.
- ) With butcher’s twine or kitchen string, tie roll tightly at 1-inch intervals.
- Place roll in center of 18” by 12” jelly-roll pan.
- Rub salt and remaining 1 teaspoon oil and ¼ teaspoon pepper all over steak.
- Scatter tomatoes around steak.
- Roast 25 to 27 minutes or until temperature on instant-read thermometer, inserted into thickest part of roll, registers 145°F.
- Let steak stand in pan 10 minutes to set juices for easier slicing.
- Remove and discard twine; cut roll crosswise into ½ -inch-thick slices.
- Transfer meat and tomatoes with their juices to serving platter.
Nutritional Information
Calories: 255 kcal
