Food You Can Eat: Braciole

I have no idea how to pronounce this

I feel like I'm at least 50 miles closer to Italy.

First things first:  Mrs. Butcher and I have subscribed to Butcher Box for…probably four or five years now.  Having been subscribers for so long, we have been able to take advantage of certain specials which include getting a particular type of meat for free with every box for as long as remain subscribers.  Among those free cuts is flank steak.  Now, I’m sure a lot of people would say, “fuck that, it’s too tough and not good for anything.”  To which I say, “oh what a sad and sterile existence you must lead.”  My primary use for flank steak is fajitas, but sometimes I want to do something different with it, so here we are.

A caveat before we get started:  This should be done with a Dutch oven but I don’t own one and if I got one, I’d have no place to put it.  So I improvised.

Here’s what you’ll need:

1 Flank Steak (1-1/2 pounds)

4 Tbsp. Olive Oil, divided

½ C Soft Bread Crumbs

½ C Parsley, minced

½ C Romano cheese, grated

2 Cloves Garlic, minced

1 tsp. Oregano

½ tsp. Salt, divided

½ tsp Pepper, divided

1 med. Onion, chopped

25 oz. Tomato Sauce

½ C water

1 tsp. Italian Seasoning

1 Lb. Pasta, cooked

Using a meat tenderizer, flatten steak to 1/2-in. thickness. Flank steak is typically a tough cut of meat so you need to hammer that sucker well.  Before beating your meat, be sure to wrap it loosely in plastic wrap so your kitchen doesn’t look like a crime scene. Rub with 1 tablespoon oil.  Combine the bread crumbs, parsley, cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper.

Spoon over beef to within 1 in. of edges; press down.

Roll up jelly-roll style, starting with the long side; tie with kitchen string.

In a Dutch oven, brown meat in remaining oil on all sides.

Add onion and cook until tender. Stir in the tomato sauce, water, Italian seasoning, and remaining salt and pepper.

Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until meat is tender.  In the meantime, cook and drain your pasta.

Remove meat from sauce and discard string. Cut into thin slices; serve with sauce and pasta and additional grated Romano cheese.

This is pretty damned good and will be on a regular rotation here.

About butcherbakertoiletrymaker 573 Articles
When you can walk its length, and leave no trace, you will have learned.


  1. and suddenly i really hate living with vegetarians

    looks amazing

    probably not something ill cook for just myself tho….least not whilst im still stuck sharing the house with others

  2. Yum, I love flank steak! I used to buy it pre marinated (olive oil, fresh herbs, garlic etc) from a butcher in Atwater market (Montreal) and grill it on the bbq. Mmmm adding that to my list of foods to buy when I’m back in town.

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