Braciole

Chris made this for dinner a few months ago...sometimes I get behind with my recipe entry.  It was out of this world...melted in your mouth!

1/2 cup dried Italian-style bread crumbs

1 garlic clove, minced  

1 C of blended Pecorino and Provolone Blended ground cheese  

2 tablespoons chopped fresh Italian parsley leaves

4 tablespoons olive oil

Salt and freshly ground black pepper

1 (1 1/2-pound) flank steak

1 cup Pinot Grigio

1 Jar of Barilla Spaghetti Sauce with Garlic 

 

Directions

Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside. 

Lay the flank steak on a board and use a meat tenderizer to pound out the steak. Spread the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. If you don't have butcher's twine, use toothpicks to hold together the meat.

Preheat the oven to 350 degrees F.

Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 10 minutes. Add the wine to the pan and bring to a boil. Stir in the pasta sauce. Cover partially and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.