I auditioned for a cooking show and chose this exact dish because I love bracciole. It’s rare to see it in restaurants because it’s very time consuming to make, and also takes a lot of time to make (in order to get the beef tender). I use flank steak which can be difficult to pound thin – make sure it is room temperature when you do because that makes it a little bit easier. I wrote this in the directions, but when you roll the bracciole, make sure that the grain is going from left to right (or right to left – same thing!) so that you are slicing against the grain when cutting into the bracciole. Otherwise, it will be chewy and ‘stringy’!
- 1 Flank Steak (1-1.5 pounds)
- 1/2 Cup Parsley – Finely Chopped
- 2 Hard Boiled Eggs – Finely Chopped
- 1/2 Cup Grated Parmesan Cheese
- 2 TBS Salt
- 2 TBS Black Pepper
- 3 Garlic Cloves – Chopped
- 2 TBS Olive Oil
- 1 TBS Onion Powder
- 1 Pot Gravy to simmer in (see recipe for ‘Sunday Gravy’: https://wesaygravy.com/2019/01/13/sunday-gravy-meatballs/ )
- Cut flank steak into 8 pieces, approximately 3 sq inches each. Using a meat mallet, pound flank steak thin (I try to get it to be 1/4 of an inch). I use plastic wrap on both sides of the meat and then pound it thin with a mallet.
- Lay each thin piece flat on a plate and season generously with salt and black pepper.
- Add parmesan cheese, hard boiled egg, garlic, and onion powder to each piece.
- Drizzle a small amount of olive oil over each piece with its filling on it.
- IMPORTANT: prepare to roll each piece as tight as possible. When rolling, the grain should be left to right so that when you slice into the bracciole, you are cutting against the grain.
- Roll each piece and tie with kitchen cooking twine to hold tight.
- Heat a sauce pan on med-high heat with 1 TBS Olive oil
- Sear the bracciole pieces on all angles but don’t cook through
- When seared on all sides, add bracciole to the gravy and simmer for 3 hours. The longer you simmer it, the more tender the bracciole will be. Untie the kitchen twine when you eat them.