Name: Melt in Yo Mouth Beef Braciole Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1.5 lbs thinly sliced flank steak; 1 cup fresh spinach, chopped; 0.5 cup grated Parmesan cheese; 0.5 cup breadcrumbs; 0.25 cup sun-dried tomatoes, finely chopped; 1 clove garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper, to taste; 2 cups marinara sauce; Olive oil, for drizzling and searing; Fresh parsley, chopped, for garnish

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Introduction

Beef braciole is a classic Italian dish featuring thin slices of flank steak rolled around a savory filling. This melt-in-your-mouth version combines tender beef with a flavorful mix of spinach, cheese, and sun-dried tomatoes, all simmered in rich marinara sauce.

The image shows a rolled beef steak stuffed with layers of cooked spinach and sun-dried tomatoes, topped with melted and slightly browned cheese, garnished with fresh green parsley leaves on top. The beef roll rests on a wooden board, bathed in a rich brown sauce with bits of herbs sprinkled around. The combination of the tender brown meat, vibrant green spinach, deep red tomatoes, and creamy white cheese creates a colorful and appetizing dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs thinly sliced flank steak
1 cup fresh spinach, chopped
0.5 cup grated Parmesan cheese
0.5 cup breadcrumbs
0.25 cup sun-dried tomatoes, finely chopped
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
2 cups marinara sauce
Olive oil, for drizzling
Fresh parsley, chopped, for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Lay the flank steak slices flat on a cutting board and gently pound them thinner if needed to improve tenderness.
Step 3: In a bowl, combine chopped spinach, grated Parmesan, breadcrumbs, sun-dried tomatoes, minced garlic, oregano, basil, salt, and pepper. Mix well to create the filling.
Step 4: Spread the filling evenly over each slice of flank steak, leaving about half an inch uncovered around the edges.
Step 5: Carefully roll each steak slice from one end to the other and secure with kitchen twine or toothpicks to keep the filling inside.
Step 6: Heat a drizzle of olive oil in a large oven-safe skillet over medium-high heat. Place the beef rolls seam side down and sear for 2-3 minutes on each side until browned.
Step 7: Pour the marinara sauce over the beef rolls, making sure they are well covered.
Step 8: Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Bake for 35-40 minutes until the beef is tender and flavors meld together.
Step 9: Remove from oven and let rest for 5 minutes. Carefully remove the twine or toothpicks and slice the braciole into rounds.
Step 10: Serve the beef braciole with extra marinara sauce spooned over the top and garnish with fresh parsley.

Tips & Variations

For extra flavor, add a splash of red wine to the marinara sauce before baking.
Use provolone or mozzarella cheese instead of Parmesan for a creamier filling.
Try adding chopped fresh herbs like basil or parsley into the filling for a brighter taste.
To keep the rolls secure, kitchen twine works better than toothpicks for baking.

Storage

Store leftover beef braciole in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in the oven at 325°F (160°C) until warmed through, to preserve tenderness and moisture.

How to Serve

Two thick meat rolls are placed on a wooden board covered in glossy red tomato sauce with small green herb pieces scattered around. Each roll is stuffed with bright green spinach and sun-dried red tomatoes, with melted pale yellow cheese melting over the top. The meat is browned and seared on the outside, showing a pinkish-brown inside where cut. Fresh green parsley leaves are placed on top for garnish. The background is blurred greenery with a white marbled texture surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef instead of flank steak?

Yes, you can use skirt steak or top round sliced thinly. Just ensure the slices are thin and tender enough to roll easily.

Do I need to soak the sun-dried tomatoes before using them?

If your sun-dried tomatoes are dry-packed, soak them in warm water for 10 minutes before chopping. If they are oil-packed, you can use them directly.