by Kitchen Butterfly
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Kitchen Butterfly's Notes:
Expand1 piece of (aged) flank steak (Mine measured roughly 24cm by 16cm and was 3cm thick) Ask a question about this ingredient
1/2 cup Italian breadcrumbs (or plain breadcrumbs flavoured with tyme, dried onion powder or herb mix of your choice) Ask a question about this ingredient
1/3 cup olive oil Ask a question about this ingredient
1/4 cup basil leaves Ask a question about this ingredient
Green of 1 spring onion/scallion, chopped/snipped Ask a question about this ingredient
2 -4 dried red chillies, snipped (2 for the herb paste and 2 for the sauce) Ask a question about this ingredient
Microplaned zest of 1/2 a lemon Ask a question about this ingredient
2 garlic cloves, peeled Ask a question about this ingredient
1/2 teaspoon dried oregano Ask a question about this ingredient
100g freshly grated Parmesan cheese Ask a question about this ingredient
100g freshly grated provolone Ask a question about this ingredient
3 - 4 cups marinara or pepperoncino sauce Ask a question about this ingredient
Salt and freshly crushed black pepper to taste Ask a question about this ingredient
PREPARE THE STEAK: Butterfly your piece of steak by slicing it across to create two pieces. Reserve one for another use. Wrap one piece in cling film and pound it with a meat mallet or rolling pin till it is flattened and increased in size by 1/2 - 2/3rds of the original and is less than 1cm thick
Ask a question about this stepMAKE THE HERB PASTE & FILLING: by combining the basil leaves, chopped spring onion, 2 chopped dried red chillies and garlic cloves in a mortar and pestle and pounding till a chunky paste results. In a large bowl combine the remaining Parmesan cheese with the provolone, herb paste, dried oregano and half of the quantity of olive oil, reserving the other half to cook the steak.
Ask a question about this stepPREPARE THE BREADCRUMBS: In a small bowl, combine the breadcrumbs and 1/4 of the grated Parmesan cheese.
Ask a question about this stepMAKE THE ROLL: Spread the steak out on cling film, and season the inside with salt and black pepper, to taste. Make a sausage/place the herb paste - cheese stuffing along one length of the steak (cut the steak in half if it is easier to manage), then roll that, using the clingfilm to guide. Spread the breadcrumbs and gently roll the steak in the mixture till covered all over. Secure with skewers/toothpicks/kitchen string.
Ask a question about this stepCOOK: In a medium - large skillet, heat the remaining olive oil and when hot, add the steak(s) and brown for 8 - 10 minutes, ensuring the entire roll is bronzed. Add the marinara or pepperoncino sauce to the pan along with the remaining 2 dried chillies (broken) and bring to a simmer, ensuring the bottom is scraped and stirred. Simmer, stirring and turning occasionally (or it will burn) for an hour, or until the steak is cooked. If you think the sauce is getting too dry, add some water to thin, by the 1/2 cup.
Ask a question about this stepTO SERVE: remove the skewers and slice the meat. Serve with sauce and pasta or rice.
Ask a question about this stepHaving never tried bracciole yet, you and lapadia are convincing me to try the Italian recipes!
...and you reminded me of the rouladen I haven't made in quite some time!
When I lived in Italy this is the way they prepared bracciole. Small individulal little bundles, This sounds really delicious.
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
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Yum -- looks delicious! You have some delicious entries this week (as usual)!