Beef Braciola Recipe

Prepare the steak

If your flank steak is thick, butterfly it and place between two sheets of plastic wrap. Pound gently with a meat mallet to an even thickness of about 1/4 inch. Trim any large silver skin. Lightly season both sides with 1/2 tsp salt and 1/4 tsp black pepper (these amounts included in filling salt/pepper).

Make the breadcrumb-herb filling

In a medium bowl combine the fresh breadcrumbs, chopped parsley, minced garlic (4 cloves), grated Pecorino, 2 tablespoons olive oil, red pepper flakes, and 1/2 tsp salt. Mix until evenly moistened; the mixture should hold together loosely but not be soggy. Taste and adjust seasoning if necessary.

Assemble the braciola

Spread the breadcrumb-herb mixture evenly over the interior surface of the flattened steak, leaving a 1/2-inch border at the edges to prevent overflow. If using, lay the sliced provolone or mozzarella over the filling in a single layer. Starting from a long edge, roll the steak tightly into a log. Tuck the ends under, then secure the roll with kitchen twine at 1- to 1.5-inch intervals or with toothpicks.

Sweat aromatics

Heat 2 tablespoons olive oil in a deep skillet or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and starting to brown at the edges, about 6–8 minutes. Add the minced garlic (3 cloves) and cook another 30–45 seconds until fragrant.

Develop smoky tomato sauce

Add the chopped sun-dried tomatoes, smoked paprika, and dried oregano; stir for 30 seconds to bloom the spices. Pour in the red wine (or beef stock) to deglaze, scraping up browned bits, and reduce by half, about 2 minutes. Add the canned tomatoes, breaking them up by hand or with a spoon. Bring to a simmer, then reduce heat to low and simmer gently for 15 minutes to meld flavors. Taste and add 1/2 tsp sugar if the sauce tastes too acidic, and adjust salt and pepper (about 1 tsp salt and 1/2 tsp pepper total). Stir in the chiffonade of fresh basil just before adding the braciola to the pot.

Sear the braciola

In a large skillet or the same Dutch oven used for the sauce, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add the rolled braciola seam-side down and sear, turning carefully, until well browned on all sides, about 2–3 minutes per side. If using, add 1 tablespoon butter in the last minute and baste the meat for extra richness. Remove the seared rolls and set aside briefly.

Combine and braise

If you seared in a separate pan, transfer the sauce back to a Dutch oven. Nestle the seared braciola rolls into the simmering smoked tomato marinara. Add about 1 cup beef stock (or water) to come up the sides slightly but not submerge the rolls; this keeps the sauce moist during braising. Bring the liquid to a gentle simmer, then cover and braise on low on the stovetop or in a 325°F (160°C) oven for 45–60 minutes, turning once halfway, until the meat is tender and the filling is cohesive.

Finish the sauce

Remove the covered pot lid and simmer uncovered for 5–10 minutes if the sauce needs to thicken. Check seasoning and adjust with salt and pepper. If you prefer a smoother sauce, briefly purée half the sauce with an immersion blender and stir back in.

Transfer the braciola to a cutting board and let rest 5–10 minutes to stabilize the juices. Remove twine or toothpicks and slice each roll into 1–1.5 inch thick rounds.

Spoon smoked tomato marinara onto a serving platter or individual plates. Arrange sliced braciola on top, spooning extra sauce over the slices. Garnish with torn fresh basil leaves and a generous sprinkle of grated Pecorino or Parmesan. Serve hot alongside polenta, pasta, or roasted vegetables.