CorningWare Cast Aluminum - Braciole


  • 2 lbs flank steak
  • 2 hard-boiled eggs
  • 1/2 cup breadcrumbs
  • 4 tbsp garlic
  • 1/4 cup grated parmigiano reggiano
  • 4-6 prosciutto slices
  • 2 tbsp Italian flat leaf parsley
  • 1 tbsp olive oil
  • 4 tbsp extra-virgin olive oil
  • 4 6“ pieces of butchers twine
  • 1 medium onion
  • 1 bay leaf
  • 1 tbsp tomato paste
  • 2 28 oz cans whole peeled tomatoes
  • 1 tbsp fresh basil
  • Take flank steak and, using a meat mallet, flatten out to approx. 1/4” thickness, creating a rectangle or trapezium. Wet the side of the steak you are going to pound with some water and use cling wrap as a barrier between the mallet and the meat.
  • In a bowl, combine 2 tbsp of the minced garlic, the eggs, the parmigiano reggiano, parsley and 2 tbsp of the Extra Virgin Olive Oil.
  • Salt and pepper the meat on both sides, then lay slices of prosciutto in a single layer on one side of the steak. Spread garlic mixture over the prosciutto, then sprinkle breadcrumbs over the mixture.
  • Roll the steak up tightly. Orient the steak so that the long side is facing you (if one side of the longer sides is shorter, have that side face you) and roll tightly. Using twine, tie the roll closed 4 times; two of those being near the end of the roll.
  • In your CorningWare Cast Aluminum cooking dish, heat up the 1 tbsp of regular olive oil (not EVOO. You can substitute canola or vegetable oil) on medium high heat. When oil is hot, sear the steak roll on all sides for 4-5 minutes; ensure a nice crust of brown. Remove meat.
  • Turn heat down to medium, and add 2 tbsp of extra virgin olive oil. When hot, add diced onion. Sautee onion for 10-15 minutes, till slightly browned. Add 2 tbsp of garlic and sauté for 2-4 minutes. Then add tomato paste and bay leaf and sauté, stirring often, for 2 minutes.
  • Add one whole can of tomatoes, using your hands to crush the tomatoes as you add them. Scrape the bottom of the pot after adding to deglaze any frond from the bottom of the pan. Add only the tomatoes from the second can (not the juice), crushing them as you add them as well. Stir to combine.
  • Add the steak roll back to the pot, trying to keep the roll 2/3 submerged in the sauce. Raise the heat to medium high until boiling, then drop to low/medium low to simmer. Place lid on pan so that steam can escape.
  • Simmer for 2 hours, checking periodically to make sure the sauce is just simmering.
  • After 2 hours, remove pot from heat and remove steak roll from pot to a cutting board. Allow steak to rest for 20 minutes. Cut twine off and discard, then slice steak into 1.5-2” discs. Serve over pasta of your choice using the sauce from the pan to dress both the pasta and garnish the steak. Sprinkle basil over the dish before serving.
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