🇮🇹 Italian
Beef Bracciole
Rolled flank steak stuffed with pecorino, pine nuts, and herbs, slow-braised in red wine tomato sauce.
480 cal / serving
10g net carbs
46g protein
26g fat
Prep: 20 min
Cook: 90 min
2 servings
Ingredients
Meat & Poultry
- 1 lb Flank steak
Dairy & Eggs
- 2 oz Pecorino romano
Produce
- 2 tbsp Fresh basil
- 0.25 cup Fresh parsley
- 3 cloves Garlic cloves
Pantry
- 2 cups Marinara sauce
- 2 tbsp Olive oil
- 2 tbsp Pine nuts
- 0.5 cup Red wine
Instructions
1. Lay flank steak flat, pound to ¼ inch. Season inside with salt and pepper.
2. Spread pecorino, pine nuts, garlic, and parsley over the surface.
3. Roll tightly and tie with butcher's twine at 1-inch intervals.
4. Heat olive oil in a Dutch oven. Sear roll on all sides until browned, 8 min.
5. Add red wine and reduce by half. Add marinara sauce and 2 tbsp fresh basil.
6. Cover and braise at 300°F for 1.5 hours until very tender.
7. Remove twine, slice into 1-inch rounds. Serve over sauce.