This Italian stuffed flank steak recipe is one of my favorites that my Grandmother used to make for us at family dinners. When I was a young girl, every Sunday we would go to my Italian Grandmother’s house and of course, she would be in the kitchen making a wonderful Italian meal of some kind. We could usually tell what it was when we hit her front door by the wonderful aroma coming from the kitchen. We always knew when she had made braciole because the bouquet of the seared steak would fill the house and we couldn’t wait to dig in.
Braciole, as my southern Italian Grandmother made it, was a flank steak (run once through the tenderizer at the butcher shop)spread out flat. It was seasoned with spices and sliced hard boiled eggs, rolled up, tied with butcher string, pan fried and dropped into my Grandmother’s scrumptious spaghetti sauce to finish cooking for a few hours. It was heavenly, sliced thinly, ladled with sauce and some parmesan cheese. It was a little chewy. and ooh so good.
Stuffed Flank Steak Recipe
- 1 1/2 lbs flank steak, in one piece (Ask your butcher to run the steak through the tenderizer machine one time. Flank steak can be a little tough if the piece is too thick. You want it to be chewy but not tough.)
- 1/3 cup grated parmesan cheese
- 1 tbl finely chopped fresh parsley salt and pepper
- 2 hard boiled eggs, chopped coarsely
- 3/4 cup fresh spinach, uncooked (optional)
- butchers string, cut into 3 eight inch pieces(if I do not have the string, I will sometimes use small metal skewers that I usually use to close the cavity of a stuffed turkey)
- 2 tbls olive oil
- Place the flank steak on a flat surface. If you have one, hit the flank steak a few times with a meat tenderizer mallot. Spread the cheese over the top of the steak to the ends. Spread the eggs and spinach evenly over the meat. Salt and pepper.
- Roll the flank steak up and secure with the string or skewers. Place oil in a cast iron skillet over medium high heat. Place braciole in pan and fry on all sides until nicely browned.
- Place the braciole into spaghetti sauce to cook for an hour or so. When it is done, serve sliced about 1/2 inch thick with sauce ladled over, and topped with parmesan cheese.