Ingredients
- 3 cups tomato sauce
- 1 1/4 cups flavored croutons
- 1/3 cup grated Parmesan
- 2 eggs
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 teaspoon finely chopped rosemary
- 1 teaspoon finely chopped thyme
- 1 clove garlic
- 1 pound flank steak, pounded to 1/4-inch thick
- Olive oil, for brushing
- Salt and pepper
- Vegetable oil, for searing
Directions
Preheat the oven to 350 degrees F. Place the tomato sauce in a 9 by 13-inch baking dish and place in the oven to heat.
In a the bowl of a food processor mix the croutons, cheese, eggs, herbs and garlic until it forms a paste.
Brush the pounded flank steak with the olive oil and season generously with the salt and pepper. Spread the filling evenly over the meat. Roll tightly and tie with butcher's twine.
In a large saute pan heat 1 to 2 tablespoons of vegetable oil and sear all sides of the rolled meat. Remove from the pan.
Add to the hot tomato sauce, cover with a tin foil tent so that the foil is not touching the meat. Braise for 35 minutes or, up to 3 hours.
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By bluemidnighttt_...
lynchburg, VA
on August 30, 2010
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This wasn't the dish I was going for.
After reading other peoples' reviews, I decided to buy a thick cut of beef & have the butcher slice it thin instead of pounding flank steak. This way, I made three individual bracioles instead of one big one. I also used Emeril's cacciatori sauce (store-bought instead of plain tomato sauce.
Cons:
It's salty!!! I think this is because of the flavored breadcrumbs.
The presentation is ugly. It's all brown. I think it would be prettier with white bread crumbs instead of croutons-- that way, it would be brown & white pin wheels when sliced.
Tomato sauce is nasty-- use marinara!
Very heavy dish.
Pros:
Relatively easy to make.
Very filling.
By Maneki Neko
San Marcos, CA
on August 17, 2010
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I usually find most AB recipes to be 5 stars. I thought this one would be really easy, after watching the episode on TV... but pounding the flank steak flat enough was way too hard. I pounded and pounded and pounded... and still too thick. I suggest butterflying the flank steak instead, or ask your butcher to do it for you. This turned out great with a 1.5 pound flank steak (butterflied, and I upped the garlic to 3 cloves.
Instead of the herbs AB suggested, I went with 1 T. fresh chopped basil, 1 tsp. fresh chopped rosemary (because I have those growing in my garden, and I used 1 tsp. dried oregano and 1 tsp dried parsley (already had those dried in my pantry. I also added 1 c. of shredded mozzarella to the filling for a cheesier taste, and added 1/2 c. of white wine to the braising sauce.
Watching AB tie the string in the episode made it really easy to do it myself... I don't think I would have attempted this recipe without getting the idea from his show first. All in all, this was a good beginning recipe learning how to make a beef roulade. I might try a German style one next time.
By ronsmith100_130...
kanab, 84
on August 07, 2010
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My wife is second generation Philly Italian.
Let me give you some major improvements to this recipe.
First of all flank steak is very meaty in taste but lean in fat.
This recipe is too dry.
Tomato sauce? NO use your best marinara!
Flavored croutons? why? use unflavored bread crumbs... the "flavor" you will be adding later.
More than one clove of garlic finely chopped... no need to put it in a blender but use "more".
Just mix it in a bowl.. use enough egg to make it sticky.. that's "all".. in fact water it down if it's too thick and sticky.
Wife's aunt used a few table spoons of marinara in the mixture to keep it moist
The sprinkle herbs and garlic over the meat paste just before rolling.
Follow everything else he said except spread marinara sauce on top of it.
Have enough marinara to baste.
Again, no fat in this meat... keep it moist.
cook slow
baste occasionally.
sprinkle more cheese and bread crumbs on top and let brown and serve.
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