Prepare to embark on a mouthwatering culinary journey that will transport you straight to the heart of Italy! This Braciole with Grape Tomatoes is not just a recipe; it's a delectable experience that combines tender, succulent meat with a burst of sweet, roasted tomatoes that will make your taste buds dance with joy. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this classic Italian dish promises to be your new go-to recipe that transforms an ordinary evening into an extraordinary dining adventure.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound flank steak, pounded thin
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 cups grape tomatoes
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Prepare the flank steak by laying it flat and pounding it to an even 1/4-inch thickness using a meat mallet. Pat the meat dry with paper towels.
- In a medium bowl, combine breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, salt, and pepper. Mix thoroughly to create the filling.
- Spread the breadcrumb mixture evenly across the surface of the pounded flank steak, leaving a small border around the edges.
- Carefully roll the steak tightly from one end to the other, creating a compact roll. Secure the roll with kitchen twine or toothpicks to prevent unrolling during cooking.
- Heat olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Carefully place the rolled braciole into the hot pan and sear on all sides until golden brown, about 2-3 minutes per side.
- Add grape tomatoes around the braciole in the pan. Reduce heat to medium-low, cover the skillet, and let cook for approximately 45-60 minutes, or until the meat is tender and cooked through.
- Remove the braciole from the pan and let rest for 5-10 minutes. Remove kitchen twine or toothpicks before slicing.
- Slice the braciole into 1-inch thick rounds and arrange on a serving platter. Scatter the roasted grape tomatoes over and around the meat.
- Garnish with additional fresh parsley if desired, and serve hot with your choice of side dishes like pasta, risotto, or roasted vegetables.
Tips
- Meat Preparation: When pounding the flank steak, use a meat mallet and cover the meat with plastic wrap to prevent splattering. Aim for an even 1/4-inch thickness to ensure uniform cooking.
- Filling Technique: Don't overstuff the braciole. Leave a small border around the edges when spreading the breadcrumb mixture to prevent spillage during rolling.
- Securing the Roll: Use kitchen twine or toothpicks to keep the roll tight and compact. Remove them carefully before serving to ensure neat, attractive slices.
- Searing Matters: Get a good golden-brown sear on all sides of the braciole before slow cooking. This step locks in flavor and creates a beautiful exterior.
- Low and Slow Cooking: The key to tender braciole is patience. Cook on medium-low heat, allowing the meat to become fork-tender without drying out.
- Tomato Tip: Choose ripe, fresh grape tomatoes for the best roasted flavor. They'll caramelize beautifully during the cooking process.
- Resting is Crucial: Always let the braciole rest for 5-10 minutes after cooking. This allows the juices to redistribute, ensuring each slice is moist and flavorful.
Nutrition Facts
Calories: 356kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 6g
Cholesterol: mg
