Monday, 26 March 2018
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| Bracciole (Flank Steak Rolls) |
"Authentic Italian recipe: flank steak rolls with garlic, parsley, and Parmesan cheese. Serve with egg noodles or as an addition to spaghetti or ravioli."
Ingredients :
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup chopped clean parsley
- four cloves garlic, minced
- half of cup grated Parmesan cheese
- 1 difficult-boiled egg, chopped
- 1 pinch salt and ground black pepper
- 1 tablespoon olive oil, or greater if wished
- 2 pounds flank steak, pounded until skinny
- 5 toothpicks, or as needed
- 1 tablespoon olive oil
- 1 (8 ounce) can tomato sauce
- 1 pinch white sugar
- 1 tomato, chopped, or greater as wished
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 1H50M |
|---|
- Heat 2 tablespoons olive oil in a large skillet over medium warmth; prepare dinner and stir onion in the hot oil till smooth, about 10 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper.
- Mix parsley, garlic, Parmesan cheese, egg, 1 pinch salt, and 1 pinch pepper in a bowl; drizzle in about 1 tablespoon olive oil, at the same time as constantly stirring, till a sticky consistency is reached.
- Spread parsley filling in a thin layer atop flank steak; roll steak in a jelly-roll fashion and attach finishing piece to steak with toothpicks to include filling.
- Pour remaining 1 tablespoon olive oil into skillet with onions over medium warmth; cook steak roll inside the onion mixture, turning steak till browned on all sides, 2 to a few minutes according to aspect. Add tomato sauce, sugar, and chopped tomato to the steak mixture; simmer over very low heat till steak is cooked through and sauce has slightly decreased, 1 to one 1/2 hours.
Notes :
- Try the use of a Reynolds® slow cooker liner for your slow cooker for less difficult cleanup.
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