
How To Make Twist On Italian Braciole In Marinara Sauce
It’s Italian Braciole with a twist! Flank steak is filled with various cheeses and basted with seasoned marinara sauce for a truly comforting meal.
Serves:
Ingredients
- 2lbsflank steak
- ½tspsalt
- ¼tsppepper
- 1cupparmesan cheese,grated
- 4slicesprovolone cheese
- ½cupitalian bread crumbs
- ½tspgarlic powder
- 1tspdried basil
- 5tbspolive oil
- 4cupsmarinara sauce
Instructions
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In a medium sized bowl, mix together the garlic powder, parmesan, breadcrumbs, and dried basil. Set the mixture aside.
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Lay the flank steak on a clean surface and pound flat with a meat tenderizer. Sprinkle with salt and pepper.
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Place provolone on the meat and then evenly distribute the breadcrumb filling among the flank steaks and roll, beginning on the short end, all the way up, like a jelly roll.
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Tie the roll closed with butcher’s twine to secure the braciole.
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Pour the olive oil into a large pot and heat over medium high heat. Sear the braciole roll for about 1 minute on each side, just to brown the meat quickly. Then, add the tomato sauce to the pot and lower the heat to low.
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Cover and cook the braciole for 1 hour, basting the rolls occasionally to ensure it doesn’t not dry out.
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Serve hot along with the sauce and some cooked pasta.
Nutrition
- Calories:Â 634.82kcal
- Fat:Â 38.25g
- Saturated Fat:Â 14.43g
- Trans Fat:Â 0.01g
- Monounsaturated Fat:Â 17.32g
- Polyunsaturated Fat:Â 3.06g
- Carbohydrates:Â 21.25g
- Fiber:Â 3.67g
- Sugar:Â 10.55g
- Protein:Â 49.48g
- Cholesterol:Â 136.07mg
- Sodium:Â 1390.01mg
- Calcium:Â 542.85mg
- Potassium:Â 1134.46mg
- Iron:Â 4.65mg
- Vitamin A: 153.51µg
- Vitamin C:Â 3.52mg
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