The art of the slow-braised Italian-inspired stuffed flank steak
In short: Discover how to transform a humble flank steak into a sophisticated, cheese-stuffed roulade. This guide covers the technique of butterflying, rolling, and slow-braising meat to achieve a tender, flavorful result.
The recipe utilizes a classic braising method, starting by stuffing a butterflied flank steak with a mixture of mozzarella, Parmesan, breadcrumbs, and basil. The meat is rolled into a 'jelly roll' shape and secured with butcher twine before being seared in a Dutch oven to develop a deep brown crust.
The cooking process involves deglazing the pan with red wine to capture the 'fond'—the flavorful browned bits on the bottom. The meat then simmers for approximately 1.5 hours in a broth of whole tomatoes, red pepper flakes, and mushrooms, creating a rich sauce that can be served over pasta.
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- Summary by Intellect · source: Braised Flank Steak Braciola Braciole Stuffed with Basil and Mozzarella Recipe
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