Note: We found this recipe on Facebook and have tweaked it a little. The FB version mentions that it was inspired by Giada de Laurentis. Enjoy.
- 1 lb – 1.25lb Flank Steak
- Salt and Pepper
- 1/3 cup grated Parmesan
- 1/3 cup grated Gruyere
- 1/3 cup Italian Breadcrumbs
- 2 tablespoons finely chopped Italian Parsley
- 3-4 leaves finely chopped Basil
- 1-2 ferns fresh Dill
- 2 cloves minced garlic
- 2 tablespoons Butter
- 3 cups marinara sauce (we like our own version)
- Oyster sauce for marinade
- Butchers Twine
Directions
- Heat oven to 300 degrees.
- Then get started by pounding the flank steak to make it thinner. Pound it for about a minute getting it as thin as possible. Coat both sides with oyster sauce, then dust both sides with salt and pepper.
- Mix the Parmesan, Gruyere, breadcrumbs, parsley, basil and garlic together in a bowl. Then spread them out evenly on the top of the flank steak.
- Next roll up the steak, and tie it closed with 3-4 pieces of butcher’s twine. Tie the twine tightly so that the filling won’t fall out of the steak as it cooks.
- Then melt the butter in a dutch oven over medium high heat, and brown the steak on all sides. This will take about 8 minutes total, turning the steak every 2 minutes.
- Once the steak has been browned, cover with 3 cups marinara sauce.
- Roast the steak at 300 degrees for 1 1/2 hours, basting the steak every 30 minutes, by spooning the tomato sauce over it.
- After 90 minutes, pull the dutch oven out of the oven, and let the braciole rest for 10 minutes before slicing it. Remove the butcher’s twine as you slice. Serve immediately after slicing, spooning some of the tomato sauce on top.
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