Braciole: stuffed beef roll

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 6-8

This Italian braciole roll is made from flank steak, which is cut in half horizontally, opened like a book or butterfly, and pounded to create a large slab of meat. The roll is filled with smoked mozzarella, blanched asparagus, and breadcrumbs seasoned with Italian spices, raisins, and garlic, giving the braciole a unique Mediterranean flavor. The string-tied roll is first seared on all sides, then grilled and regularly brushed with spiced olive oil. The braciole is served with a cherry tomato sauce, which perfectly complements the rich beef flavor of the roll and its filling.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Braciole

1 flank steak weighing 1 kg.
1 bunch asparagus, trimmed
1 tbsp. Italian breadcrumbs
1/4 cup chopped marinated Calabrian chili peppers
3 tablespoons toasted pine nuts
3 tablespoons light raisins
3 tbsp. l. olive oil
2 cloves garlic, crushed
12 slices smoked mozzarella

Herbed butter for braciole

1/4 cup olive oil
1 teaspoon coarse salt
1 teaspoon ground black pepper
4 cloves garlic, crushed
2 sprigs of fresh oregano

Braciole sauce

1 tbsp. l. olive oil
4 cups cherry tomatoes
1/4 cup fresh basil, chopped
2 tablespoons red wine vinegar
Special equipment: meat mallet, kitchen string and gas grill

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Braciole:

Place the flank steak in the freezer for 20 minutes until it becomes firm and easy to cut.
Fill a saucepan with water and bring to a boil. Keep a bowl of ice water nearby. Blanch the asparagus in the boiling water, then transfer it to the ice water to stop the cooking process. Drain and pat dry.

In a bowl, combine breadcrumbs, chili peppers, pine nuts, raisins, olive oil, and garlic. Season with salt and pepper.
Slice the steak horizontally down the side and butterfly it (the grooves and grain should run horizontally), opening the top like a book until the steak is one flat piece. Gently pound with a meat mallet to make the entire piece uniform in thickness. Season both sides with salt and pepper.
Place a layer of cheese on top of the steak, leaving about 2 cm from the edges. Then add the breadcrumb mixture and spread it out, leaving about 2 cm from the edges, patting it evenly. Then lay the blanched asparagus horizontally in the same manner.
Starting from the shorter end of the steak (the grooves and grain should run horizontally), roll the steak into a tight, even roll. Tie it tightly with kitchen string in several places, every 2.5 cm, then tie it around the sides to prevent the roll from opening.
Preheat one side of a gas grill to high, leaving the other half for indirect heat.
Herbed butter for braciole:

In a small bowl, combine olive oil, salt, black pepper, garlic and oregano.
Season the outside of the braciole with salt and black pepper. Brush with herb oil and sear on all four sides until golden brown, about 2 minutes per side. Reduce heat to medium and move the braciole to the cooler side of the grill. Cover and cook, brushing with herb oil every 5 minutes, until the internal temperature reaches 125°F (49°C), 40-45 minutes. Cover with foil and let the meat rest for 15 minutes.
Braciole sauce:

The sauce can be made directly on the grill while the roulade is cooking under foil. Heat a large cast-iron skillet over medium-high heat. Add the olive oil and tomatoes. Stir and leave the tomatoes undisturbed until they begin to char, 3-4 minutes. Stir and cook for another 3 minutes. Transfer to a bowl, toss with basil and vinegar, and season with salt and pepper. Stir the tomatoes until they break up.
Remove the string from the braciole and cut the roll into 2.5 cm thick medallions. Serve with the sauce.