Description
Italian Beef Braciole is a flavorful dish made with thinly pounded flank steak rolled with a delicious filling of spinach, ricotta, and Parmesan cheese, then baked in marinara sauce.
Ingredients
Scale
- 1 ½ pounds flank steak, pounded thin
- 1 cup fresh spinach, chopped
- ½ cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup marinara sauce
- 2 tablespoons olive oil
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 350°F.
- In a bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, breadcrumbs, minced garlic, oregano, basil, salt, and pepper. Mix well until all ingredients are combined.
- Lay the pounded flank steak flat on a clean surface. Spread the cheese and spinach mixture evenly over the steak, leaving a small border around the edges.
- Starting from one end, carefully roll the steak tightly into a log shape. Secure the ends with kitchen twine or toothpicks to hold the filling in.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the braciole and sear on all sides until browned, about 3-4 minutes per side.
- Pour the marinara sauce over the braciole in the skillet, then cover with a lid or aluminum foil. Transfer to the preheated oven and bake for 30-35 minutes, or until the meat is tender.
- Remove from the oven and let it rest for 5-10 minutes before slicing. Garnish with fresh basil leaves before serving.
Notes
- For added flavor, consider marinating the flank steak in olive oil, garlic, and herbs for a few hours before preparing.
- Substitute the spinach with sautéed mushrooms or roasted red peppers for a different filling option.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg