Braciole
Braciole is a flavorful Italian rolled beef dish filled with herbs, pine nuts, and cheese, perfect for special occasions or hearty family dinners.
Ingredients
- 1 3/4 lb. flank steak ⓘ
- salt and pepper to taste ⓘ
- 2 Tbsp. pine nuts, toasted ⓘ
- 1/3 c. chopped fresh mint
- 1/3 c. chopped fresh parsley ⓘ
- 4 cloves garlic, crushed ⓘ
- 1/4 c. freshly grated Parmesan cheese ⓘ
- juice of 1 lemon ⓘ
- 2 Tbsp. olive oil ⓘ
- 1 1/2 c. fresh or bottled tomato sauce ⓘ
- 1/2 c. red wine ⓘ
Instructions
- Place the flank steak on the counter and pound it out to tenderize and flatten.
- Add salt and pepper to taste on the meat.
- Toast the pine nuts in a small frying pan over low heat until golden brown, then allow to cool.
- In a small bowl, combine the toasted pine nuts, chopped mint, chopped parsley, crushed garlic, grated Parmesan cheese, lemon juice, and 1 tablespoon of olive oil to make the filling.
- Rub the herb mixture onto the flattened meat.
- Roll the steak up tightly across the grain like a jelly roll.
- Tie the rolled steak securely with kitchen string.
- Season the outside of the roll with salt and pepper to taste.
- Sear the roll in a hot skillet if desired, then simmer in tomato sauce and red wine for about 45 minutes until cooked through and tender.
Tips & Substitutions
To enhance flavors, consider adding a pinch of red pepper flakes to the filling for some heat. If you don't have flank steak, you can substitute with sirloin or even pork loin. For a lighter version, use turkey or chicken breast. Toasting the pine nuts enhances their flavor, so don't skip that step.
Serving Suggestions
Serve the braciole sliced, drizzled with additional tomato sauce, and sprinkled with extra Parmesan. It pairs beautifully with Fettuccine With Spinach or a simple side salad. A glass of red wine complements the dish perfectly, enhancing the rich flavors. For a complete meal, consider offering crusty bread to soak up the sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat with a splash of tomato sauce to maintain moisture. Alternatively, you can slice and reheat in the microwave, covered, to avoid drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Braciole contains roughly 1271 calories, with 63g protein, 14g carbohydrates, and 109g fat. It is an excellent source of protein (126% of the Daily Value), iron (87% of the Daily Value), and potassium (45% of the Daily Value). Note that it is relatively high in sodium, at 1956mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make braciole ahead of time?
Yes, braciole can be prepared in advance. You can roll and tie the meat, then refrigerate it for up to a day before cooking. Allow it to come to room temperature before searing and simmering. This helps develop the flavors even more.
What type of tomato sauce should I use?
You can use either homemade or store-bought tomato sauce. If using store-bought, look for a high-quality marinara or spaghetti sauce that doesn’t have added sugars. A fresh tomato sauce will provide a better flavor profile to complement the braciole.
Can I freeze braciole?
Yes, you can freeze cooked braciole. Allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It will keep for about 2-3 months. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).