Bracciole (Flank Steak Rolls)
Description
Parsley, hard-boiled egg, and Parmesan cheese are rolled into a flank steak and simmered in a tomato sauce for a delicious Italian meal.
Ingredients
•
2 tablespoons olive oil
•
1/2 onion, chopped
•
1 teaspoon salt
•
1 teaspoon ground black pepper
•
1 cup chopped fresh parsley
•
1/2 cup grated Parmesan cheese
•
4 cloves garlic, minced
•
1 hard-boiled egg, chopped
•
1 pinch salt and ground black pepper
•
2 pounds flank steak, pounded until thin
•
5 toothpicks, or as needed
•
1 (8 ounce) can tomato sauce
•
1 tomato, chopped, or more as needed
•
1 pinch white sugar
Directions
1
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion; cook and stir until tender, about 10 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper.
2
Combine parsley, Parmesan cheese, garlic, hard-boiled egg, 1 pinch salt, and 1 pinch black pepper in a bowl; drizzle in about 1 tablespoon olive oil, stirring continuously, until a sticky consistency is reached.
3
Spread parsley filling in a thin layer on flank steak. Roll steak in a jelly-roll style; fasten closed with toothpicks to contain filling.
4
Add remaining 1 tablespoon olive oil to skillet with onion mixture over medium heat, then add steak roll, turning until browned on all sides, 2 to 3 minutes per side. Add tomato sauce, chopped tomato, and sugar; simmer over very low heat until steak cooked through and sauce slightly reduced, 1 to 1 1/2 hours.