Giada's Braciole
A tender and savory flank steak rolled with herbs and cheese, bathed in rich tomato sauce, perfect for family dinners and meal prep.
Ingredients
Main ingredients
- 1 pound Flank steak The perfect base for rolling and absorbing flavors.
- 1/2 cup Bread crumbs For extra texture and a crisp bite in the filling.
- 1/3 cup Grated Parmesan cheese Adds a rich, umami flavor to the dish.
- 1/4 cup Fresh parsley Brightens the overall taste with a hint of freshness.
- 2 cups Tomato sauce The savory component that ties everything together.
- to taste Salt and pepper Essential for enhancing all the flavors.
- 2 tablespoons Olive oil Used for cooking and adding richness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Lay the flank steak flat on a cutting board.
- Lightly pound the steak with a meat mallet for tenderness and even thickness.
- In a bowl, mix the bread crumbs, Parmesan cheese, and chopped parsley.
- Season the mixture with salt and pepper to taste.
- Spread an even layer of the breadcrumb mixture over the steak, leaving a small border around the edges.
Cook/Assemble
- Carefully roll the flank steak tightly from one end to the other, creating a log shape.
- Secure the rolled steak with kitchen twine or toothpicks.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Brown the braciole for about 4–5 minutes on all sides until golden.
- Pour the tomato sauce over the browned braciole.
- Transfer the skillet to the preheated oven and cook for 25–30 minutes, or until the meat is cooked through.
Serve
- Remove the skillet from the oven and let the braciole rest for 5–10 minutes.
- Carefully slice the braciole into thick rounds.
- Serve the slices with a generous spoonful of the fresh tomato sauce on top.
- Pair with a side of steamed vegetables or a crisp salad for a nutritious meal.
Notes
For added flavor, marinate the flank steak in olive oil and herbs for a few hours before preparing. Use fresh breadcrumbs for a better texture and flavor—homemade if possible! Don't skip the resting time; this helps the juices redistribute for a moist dish. Slice against the grain to ensure the meat remains tender when serving. If you have leftovers, store them in an airtight container for up to 3 days.