Beef Braciole Recipe

Prepare the Filling

In a mixing bowl, combine the chopped hard-boiled eggs, toasted pine nuts, raisins, bread crumbs, minced garlic, grated Parmesan cheese, salt, and black pepper. Mix well until all ingredients are evenly distributed.

Prepare the Beef

Lay the beef flank steak flat on a clean surface. Gently pound the meat to an even thickness using a meat mallet. Season both sides with salt and black pepper.

Stuff the Beef

Spread the filling mixture evenly over the beef steak, leaving about an inch border on all sides. Roll the steak tightly from one end to the other, ensuring that the filling stays inside.

Secure the Roll

Use cooking string to tie the beef roll securely at several points to keep the filling intact during cooking.

Sear the Beef

In a large skillet, heat olive oil over medium-high heat. Add the beef roll and sear on all sides until browned, about 4-5 minutes per side.

Cook the Braciole

Reduce the heat to medium-low, cover the skillet, and cook for an additional 30-35 minutes, turning occasionally, until the beef is cooked through.

Rest and Serve

Remove the braciole from the skillet and let it rest for 10 minutes before slicing. Serve warm.