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February 2, 2014

Superbowl Dinner - Braciole

We were going to make wings for dinner today for the Superbowl, but we had a flank steak in the fridge and I found this recipe for it. Definitely not a very traditional Superbowl meal, but it was very easy to make and you can let it simmer in the oven for an hour and a half so you could make it ahead of time for the game, or have it cooking before the game starts. I served it with some roasted parmesan asparagus, which was tossed in some olive oil, salt, pepper, and parmesan cheese, then roasted in a 400 degree F oven, for 15-20 minutes.

Here's the recipe adapted from Giada De Laurentiis:

1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano (We had a hard time finding provolone on it's own, so we substituted all the cheese for 1 cup of a grated Italian cheese blend.)
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups store-bought marinara sauce
Butcher's twine

1. Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.

2. Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.

3. Preheat the oven to 350 degrees F.

4. Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.

5. Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.

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