Melt in Yo Mouth Beef Braciole (Printable Format)
Juicy beef rolled with spinach, cheeses, and herbs baked in tomato sauce for ultimate tenderness.
# Needed Ingredients:
→ Main
01 -
1 pound beef flank steak, pounded until uniformly thin
→ Filling
02 -
1 cup fresh spinach, finely chopped
03 -
0.5 cup ricotta cheese
04 -
0.5 cup grated Parmesan cheese
05 -
0.5 cup dry breadcrumbs
06 -
2 cloves garlic, minced
07 -
1 tablespoon fresh basil, chopped
08 -
1 tablespoon fresh parsley, chopped
09 -
Salt and freshly ground black pepper, to taste
→ Assembly and Sauce
10 -
2 cups marinara sauce
11 -
2 tablespoons olive oil
12 -
Toothpicks or kitchen twine, as needed
# Preparation Steps:
01 -
Preheat oven to 350°F (175°C).
02 -
Arrange pounded flank steak flat on a cutting board, then season both sides generously with salt and black pepper.
03 -
In a bowl, thoroughly combine spinach, ricotta, Parmesan, breadcrumbs, minced garlic, basil, parsley, and a pinch of salt and pepper.
04 -
Evenly spread the cheese and spinach mixture over the steak, leaving a 1-inch border around the edges.
05 -
Roll up the steak tightly from one short end to the other. Insert toothpicks or tie securely with kitchen twine to enclose the filling.
06 -
In a large ovenproof skillet, heat olive oil over medium-high heat. Sear the rolled steak for 3 to 4 minutes per side until evenly browned.
07 -
Pour marinara sauce over the seared braciole, cover skillet with a lid or foil, and transfer to oven.
08 -
Bake for 30 to 35 minutes, or until internal temperature reaches 145°F (63°C).
09 -
Remove from oven and let rest 5 to 10 minutes. Carefully remove toothpicks or twine, and slice into rounds for serving.
# Supplementary Details:
01 -
Ensure the steak is pounded thin for even cooking and easier rolling.
02 -
Allow the braciole to rest before slicing to keep the filling intact.