I don't remember exactly why, but for the longest time I've wanted to try stuffing and braising a beef flank steak, and this very brociale-like roulade was the result. And while the outside was an unsightly mess of frayed meat fiber, the overall dish was a delicious success.

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Recipe Summary

prep:
30 mins
cook:
2 hrs 45 mins
additional:
10 mins
total:
3 hrs 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Butterfly the steak by cutting horizontally into the long side of the steak, through the middle, to within one-half inch of the other side. Open the steak and spread the sides out like an open book. Cover the steak with plastic wrap and pound it with a meat mallet to give it an even surface. Discard the plastic wrap.

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  • Season steak with salt and pepper. Scatter 3 tablespoons bread crumbs, parsley, currants, and pine nuts over the steak; season with cayenne pepper and red pepper flakes. Spread slices on the steak and sprinkle Parmigiano-Reggiano cheese and remaining bread crumbs over the top.

  • Roll up meat firmly, starting at a cut-end, and set seam-side down. Use kitchen twine to tie steak at 1-inch intervals. Season with salt.

  • Heat olive oil in a large pot over medium-high heat. Cook steak until brown on all sides, 3 to 5 minutes per side.

  • Pour tomato sauce, chicken broth, white wine, and bay leaf into the pot; add enough water to just cover the steak. Bring liquid to a simmer, reduce heat to low, cover pot with a lid, and braise until meat is fork-tender, 2 1/2 to 3 hours. Transfer meat to a plate to rest for 10 minutes before slicing across the grain.

  • Increase heat to medium-high and cook liquid until it is reduced and slightly thicker, about 10 minutes. Spoon sauce over sliced beef.

Nutrition Facts

344 calories; protein 22.6g 45% DV; carbohydrates 18.4g 6% DV; fat 16.9g 26% DV; cholesterol 49.6mg 17% DV; sodium 1157.6mg 46% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
09/01/2015
Very good with great sauce! Maybe a little time-consuming but worth it! I skipped Pine Nuts and used chopped walnuts as well as currant jam instead of currants as that is what I had. Flank steak turned out tender and tasty. Thanks Chef John! Read More
(1)
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/01/2015
Very good with great sauce! Maybe a little time-consuming but worth it! I skipped Pine Nuts and used chopped walnuts as well as currant jam instead of currants as that is what I had. Flank steak turned out tender and tasty. Thanks Chef John! Read More
(1)
Rating: 5 stars
09/10/2018
Delicious and very tender. I used toothpicks to bind the ends together and it worked well. I enjoyed making and eating it! Read More