Barefoot Contessa Beef Braciole
If you are a fan of American cuisine, you should definitely try the delicious Barefoot Contessa Beef Braciole. It's an easy-to-make dish that is full of flavor and will tantalize your taste buds. This recipe combines a few delightful ingredients to create a flavorful and unique dish. It's the perfect entrée for any special occasion, or just as an enjoyable way to enjoy the flavors of Italy.
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Servings: 3 people
Calories: 549kcal
Equipment
- Skillet
Ingredients
- Kosher salt and freshly ground black pepper to taste to season and enhance the natural flavors
- 1/4 cup of chopped fresh flat-leaf parsley for a vibrant and herbaceous freshness
- 1/2 cup of fresh breadcrumbs to provide a crispy and crunchy texture that coats the steak
- 1 cup of homemade marinara sauce or good-quality store-bought for a luscious and savory coating that brings the dish together
- 1/4 cup of dry white wine to deglaze the pan and infuse the dish with a subtle acidity
- 2 tablespoons of chopped fresh oregano to add a fragrant and earthy note that complements the other ingredients
- 1 pound of tender and flavorful flank steak for a hearty and satisfying main protein
- 1/2 cup of freshly grated Pecorino Romano cheese for a sharp and tangy kick that adds richness and complexity
- 2 tablespoons of chopped garlic for a bold and aromatic punch of flavor
- Kitchen twine for tying the steak into a neat and compact roll ensuring even cooking and presentation.
Instructions
- Place the steak on a cutting board and, using a sharp knife, butterfly it by slicing it along one side parallel to the cutting board. Open up like a book and cut away any excess fat or sinew. Add 1 teaspoon of salt and pepper each over both sides of the meat.
- Mix together the Pecorino Romano cheese, breadcrumbs, garlic, white wine, parsley, and oregano. Spread breadcrumbs in the mixture evenly over the surface of the steak.
- Roll up the steak and tie it with kitchen twine at 1-inch intervals to form a cylinder.
- Heat the olive oil in a large, ovenproof Dutch oven or baking dish over medium heat. Add the beef roll and cook for 2 to 3 minutes on each side until browned all over. Pour in the white wine and cook for 2 minutes to deglaze the pan.
- Cover the beef with marinara sauce and bake in the oven for 1/2 hour in a preheated oven at 350 degrees F.
- Let the beef rest for 10 minutes before slicing it into 1/2-inch-thick slices. Serve with marinara sauce spooned over the top.
Notes
- Make sure to use good-quality ingredients for the marinara sauce. This will help enhance the flavors of the braciole.
- If you don’t have white wine on hand, you can use marsala or sherry as a substitute.
- When rolling up the steak, make sure it is tightly packed and the ingredients are evenly distributed.