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Twist On Italian Braciole In Marinara Sauce

Community Member
July 21, 2020
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Twist On Italian Braciole In Marinara Sauce

Ingredients

for 6 servings

  • 2 lb flank steak (925 g)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup grated parmesan cheese (110 g)
  • 4 slices provolone cheese
  • ½ cup italian bread crumbs (230 g)
  • ½ teaspoon garlic powder
  • 1 teaspoon dried basil
  • 5 tablespoons olive oil
  • 4 cups marinara sauce (1 kg)

Nutrition Info

  • Calories 555
  • Fat 29g
  • Carbs 18g
  • Fiber 2g
  • Sugar 5g
  • Protein 52g

Estimated values based on one serving size.

Preparation

  1. In a medium sized bowl, mix together the garlic powder, parmesan, breadcrumbs, and dried basil. Set the mixture aside.
  2. Lay the flank steak on a clean surface and pound flat with a meat tenderizer. Sprinkle with salt and pepper.
  3. 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).
  4. Tie the roll closed with butcher’s twine to secure the braciole.
  5. 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.
  6. Cover and cook the braciole for an hour, basting the rolls occasionally to ensure they do not dry out.
  7. Serve hot along with the sauce and some cooked pasta.
  8. Enjoy!

Ingredients

for 6 servings

  • 2 lb flank steak (925 g)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup grated parmesan cheese (110 g)
  • 4 slices provolone cheese
  • ½ cup italian bread crumbs (230 g)
  • ½ teaspoon garlic powder
  • 1 teaspoon dried basil
  • 5 tablespoons olive oil
  • 4 cups marinara sauce (1 kg)

Nutrition Info

  • Calories 555
  • Fat 29g
  • Carbs 18g
  • Fiber 2g
  • Sugar 5g
  • Protein 52g

Estimated values based on one serving size.

Preparation

  1. In a medium sized bowl, mix together the garlic powder, parmesan, breadcrumbs, and dried basil. Set the mixture aside.
  2. Lay the flank steak on a clean surface and pound flat with a meat tenderizer. Sprinkle with salt and pepper.
  3. 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).
  4. Tie the roll closed with butcher’s twine to secure the braciole.
  5. 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.
  6. Cover and cook the braciole for an hour, basting the rolls occasionally to ensure they do not dry out.
  7. Serve hot along with the sauce and some cooked pasta.
  8. Enjoy!

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