Sicilian-Style Braciole
This comforting Italian beef dish brings together the warmth of Sunday supper and the festive spirit of the holidays. It's rolled with wine-soaked raisins, pecorino cheese, pine nuts, and fresh parsley for a flavorful twist. Any leftover tomato sauce can be paired with pasta—rigatoni is a favorite for its hearty texture and sauce-holding grooves—creating a perfect "sauce is boss" experience.
Ingredients
- 1/4 c. raisins, coarsely chopped
- 1/2 c. dry red wine
- 1 21/4-pound flank steak, trimmed
- 10 1/2 Tbsp. olive oil, divided
- 1 large onion, chopped
- Kosher salt and pepper
- 8 cloves garlic, chopped and divided
- 2 Tbsp. tomato paste
- 2 28-ounce cans whole peeled tomatoes, pureed with immersion blender
- 2 sprigs basil, plus more for serving
- 2 oz. Pecorino Romano cheese, finely grated (3/4 cup)
- 1/4 c. pine nuts, toasted and coarsely chopped
- 2 c. flat-leaf parsley, finely chopped, divided
- 1/2 c. panko, toasted
- 1 tsp. lemon zest
Instructions
- Place raisins in small bowl, add wine and let soak until ready to use.
- Meanwhile, lay flank steak lengthwise on cutting board with one short side facing you. Place nondominant hand on top of steak to ensure that it remains stable and lies flat. Starting from top corner, using sharp boning knife, and keeping knife level with cutting board, carefully cut toward opposite side of steak (without cutting all the way through). The goal is to cut the steak so it will open like a book.
- Open butterflied steak, lay it flat, and drape plastic wrap on top. Using flat side of meat mallet, rolling pin or bottom of small, heavy pot, pound steak in sliding motion, from center outward, until 1/8 inch thick. Refrigerate steak until ready to roll.
- Heat oven to 325°F. Heat 3 Tbsp oil in large oval Dutch oven on medium. Add onion and 1/2 tsp salt, cover, and cook, stirring occasionally, until tender and turning golden brown around edges, 8 to 10 min. Add half of garlic and cook, stirring occasionally, 2 minutes. Add tomato paste and cook, stirring constantly, until deepened in color, 2 minutes. Add pureed tomatoes, 1 1/2 cups water and basil and simmer, stirring occasionally, while preparing flank steak, 30 to 40 minutes.
- Meanwhile, drain raisins, reserving wine. Transfer raisins to medium bowl along with pecorino, pine nuts, remaining garlic, all but 3 tablespoons parsley, 4 tablespoons oil, and 1/2 teaspoon pepper.
- Season steak with 1 teaspoon salt and 1/2 teaspoon pepper, then scatter raisin mixture evenly over top, leaving 1/2-inch border all around. Starting at 1 short side, roll steak, creating a spiral; tie crosswise with kitchen twine every 2 inches.
- Heat 1 1/2 Tbsp oil in large skillet on medium. Add rolled steak and cook, turning occasionally, until browned on all sides, 8 to 12 minutes total. Transfer to sauce and turn to coat. Pour off any remaining fat from skillet, add reserved wine, and simmer 1 1/2 minutes; stir into sauce.
- Spoon sauce over steak, cover Dutch oven, and bake, turning steak and basting with sauce every 30 minutes, for 1 1/2 hours. Remove lid and continue baking, turning and basting every 30 minutes, until steak is tender, 1 hour to 1 1/2 hours more. Transfer steak to cutting board and let rest at least 30 min. before removing twine and slicing.
- Meanwhile, in small bowl, combine panko, lemon zest, 1/8 teaspoon salt, and remaining 3 tablespoons parsley and 2 tablespoons oil.
- Spoon about 1 1/2 cups sauce on platter and arrange sliced steak on top. Spoon more sauce on top and sprinkle with lemony panko. Scatter with additional basil if desired.
Nutrition
Calories: 637kcalCarbohydrates: 29gProtein: 37gFat: 41gSaturated Fat: 10.5gCholesterol: 82mgSodium: 1141mgFiber: 4gSugar: 13g
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