Braciola

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
256
protein 
20 g
sodium 
646 mg
carbohydrates 
18 g
fat 
12 g
fiber  
3 g
cholesterol 
41 mg
Servings 
8
Ingredients 

Stuffing
2 Tbsp minced garlic
1¼ tsp dry oregano
¼ tsp sea salt
¾ tsp freshly ground black pepper
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh parsley
1 cup Panko breadcrumbs
⅓ cup grated Parmesan cheese
1 Tbsp extra-virgin olive oil

1 flank steak, about 1¾ lb
2 tsp extra-virgin olive oil
1½ cups fresh diced tomatoes
½ cup red wine
4 cups marinara sauce

Instructions 
  1. Preheat oven to 400F.
  2. In a medium bowl, combine all ingredients for stuffing except for olive oil. Mix well. Drizzle olive oil over breadcrumb mixture and toss lightly.
  3. Cut flank steak in half lengthwise and tenderize with a fork. Pound each half with a meat mallet to about ¼-inch thick.
  4. Spread half of stuffing on each half of steak. Roll and skewer. Sear each half in a hot sauté pan with 1 teaspoon olive oil, moving around in a circle to brown all sides.
  5. Remove rolls from sauté pan and place in baking pan. Add wine to sauté pan and bring to a boil. Add tomatoes and marinara sauce. Simmer 5 to 10 minutes, or until sauce thickens. Pour over flank steak rolls. Place in oven and bake for 10 to 15 minutes, or until cooked to medium doneness. Slice each roll into 4 portions.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.