- 1/3 cup water
- 2 Tablespoons butter
- 1 cup dry stuffing cubes
- 1 1/2 pounds flank steak
- 4 tablespoons olive oil, divided
- 1 clove garlic, minced
- 2/3 cup grated Pecorino Romano cheese
- 4 tablespoons freshly chopped Italian parsley leaves, divided
- 1/2 cup diced onion
- 1/2 green bell pepper, diced
- salt and black pepper
- 15 oz canned tomato sauce
- 19 oz ready-to-eat tomato soup, (if using condensed, you’ll need to add water first)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 teaspoons granulated sugar
Place water and butter into a medium saucepan. Bring to a boil, remove from heat, and stir in the stuffing cubes. Fluff with a fork, remove from the pan and set aside.
Into the saucepan you used for the stuffing, pour half of the prepared tomato soup, the tomato sauce, oregano, red pepper flakes, sugar, and 2 Tablespoons of the fresh parsley. Stir to combine and simmer over medium heat while you prepare the flank steak.
Lay the flank steak flat on a hard work surface. Cover with plastic wrap and use a meat tenderizing mallet or rolling pin to pound the steak until it is in the shape of a rectangle, approximately 1/2″ thick.
Drizzle 2 Tablespoons of olive oil over the surface of the steak. Spread the stuffing mixture over the steak to cover the top evenly, leaving a 3/4″ border around the edges.
Sprinkle 2 Tablespoons of the fresh parsley and the grated cheese on top of the stuffing.
Starting at 1 long end, roll up the steak like a jelly roll to enclose the filling completely. *NOTE: You’ll be rolling with the grain of the meat so that when you cut the cooked steak, you’ll be cutting the slices against the grain.
Using butcher’s twine or wooden skewers, secure the roll together. Sprinkle the braciole with salt and pepper.
Heat the remaining 2 tablespoons of oil in a heavy large pot or Dutch oven over medium high heat until it shimmers and starts to smoke. Add the steak and turn as needed to cook until browned on all sides, about 6 minutes. Remove the steak from the pot, reduce the heat to medium, and sauté the onion for 2-3 minutes.
Add the other half of the tomato soup to the pot and bring to a boil, scraping up any brown bits from the bottom of the pot. Stir in the tomato sauce mixture you prepared earlier and reduce heat to take the sauce to a gentle simmer.
Place the braciole back into the pot and cover. Simmer for 1 hour, until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue cooking until the meat is tender and the sauce has thickened, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
Remove the braciole from the sauce and allow it to rest for 10-15 minutes. Using a sharp knife, cut the braciole crosswise, into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve with your favorite pasta.
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