Description
This Melt in Yo Mouth Beef Braciole recipe features thinly pounded flank steak rolled with a savory filling of spinach, ricotta, Parmesan, breadcrumbs, garlic, and fresh herbs. The roll is seared to develop a beautiful crust, then baked in rich marinara sauce until tender and juicy. Perfect for a comforting Italian-inspired dinner that impresses yet is simple to prepare.
Ingredients
Scale
Beef Braciole
- 1 pound beef flank steak, pounded thin
- to taste salt and pepper
- as needed toothpicks or kitchen twine for securing
Filling
- 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
Sauce and 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 braciole after searing.
- Prepare Steak: Lay the pounded flank steak flat on a cutting board and season both sides evenly with salt and pepper for seasoning.
- Make Filling: In a mixing bowl, combine the chopped spinach, ricotta, Parmesan cheese, breadcrumbs, minced garlic, basil, and parsley. Mix until all ingredients are well incorporated to form the filling.
- Spread Filling: Spread the cheese and spinach mixture evenly over the steak surface, leaving a 1-inch border around the edges to allow for rolling.
- Roll and Secure: Carefully roll the steak tightly from one end to the other, then secure the ends with toothpicks or kitchen twine to keep the filling inside during cooking.
- Sear Braciole: In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the rolled braciole and sear for 3-4 minutes on each side until nicely browned and crusted.
- Add Sauce and Bake: Pour the marinara sauce over the seared braciole, cover the skillet with a lid or aluminum foil, and transfer to the preheated oven.
- Bake Until Tender: Bake for 30-35 minutes, or until the internal temperature of the braciole reaches 145°F (63°C), ensuring juicy and tender meat.
- Rest and Slice: Remove the skillet from the oven and let the braciole rest for 5-10 minutes. Carefully remove the toothpicks or twine, then slice into rounds to serve.
Notes
- Make sure to pound the flank steak thinly to allow easy rolling and even cooking.
- Using fresh herbs contributes vibrant flavor, but dried herbs can be substituted if needed.
- For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs or almond flour.
- You can prepare this dish a day ahead; reheat gently in the oven before serving.
- Browning the braciole well before baking is key to developing deep flavor and a nice crust.
Keywords: beef braciole, Italian stuffed beef, baked beef roll, spinach ricotta filling, easy Italian dinner