Description
This Melt in Yo Mouth Beef Braciole Recipe features thinly pounded flank steak stuffed with a savory mixture of spinach, ricotta, Parmesan, breadcrumbs, garlic, and fresh herbs. The rolled steak is seared to a golden brown before being baked in marinara sauce, resulting in tender, flavorful slices perfect for a comforting Italian-inspired meal.
Ingredients
Scale
Beef Braciole
- 1 pound beef flank steak, pounded thin
- 1 cup fresh spinach, chopped
- 0.5 cup ricotta cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Toothpicks or kitchen twine for securing
Cooking
- 2 cups marinara sauce (homemade or store-bought)
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the beef braciole after searing.
- Prepare Steak: Lay the pounded flank steak flat on a cutting board. Season both sides generously with salt and pepper to enhance the meat’s flavor.
- Make Filling: In a mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmesan, breadcrumbs, minced garlic, chopped basil, and parsley. Mix well until all ingredients are evenly incorporated.
- Assemble Braciole: Spread the cheese and spinach mixture evenly over the steak, leaving about a 1-inch border on all sides for easy rolling.
- Roll and Secure: Roll the steak tightly from one end to the other to enclose the filling. Use toothpicks or kitchen twine to secure the roll firmly, preventing the filling from leaking out.
- Sear the Braciole: Heat olive oil in a large oven-safe skillet over medium-high heat. When hot, add the rolled braciole and sear for 3-4 minutes per side until browned on all sides, creating a flavorful crust.
- Add Sauce and Bake: Pour the marinara sauce over the seared braciole in the skillet. Cover with a lid or aluminum foil to retain moisture and transfer the skillet to the preheated oven.
- Bake: Bake the braciole for 30-35 minutes, or until its internal temperature reaches 145°F (63°C), ensuring the meat is cooked perfectly but still tender.
- Rest and Serve: Remove the skillet from the oven and let the braciole rest for 5-10 minutes to allow juices to redistribute. Carefully slice into rounds and serve warm with extra sauce.
Notes
- Use a meat mallet or rolling pin to pound the flank steak thin for easier rolling and tender texture.
- Substitute fresh herbs with dried herbs if fresh are unavailable, using about half the amount.
- Ensure the braciole is tightly secured with toothpicks or twine to prevent the filling from spilling during cooking.
- Leftover braciole can be refrigerated for up to 3 days; reheat gently in sauce to retain moisture.
- This recipe pairs well with pasta, mashed potatoes, or crusty bread to soak up the delicious marinara sauce.
Keywords: Beef Braciole, Italian Beef Roll, Stuffed Flank Steak, Baked Beef Roll, Spinach Ricotta Beef, Comfort Food