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Stir the first 5 ingredients plus the arugala, pine nuts and onions in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Lay the flank steak flat on the work surface. Lay prosciutto out onto meat and 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.
Preheat the oven to 350 degrees F.
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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (285g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 272 | ||
Calories from Fat: 105 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 16 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 7.5mg | 2 % | |
Sodium 2138.6mg | 74 % | |
Potassium 839mg | 22 % | |
Total Carbohydrate 34.4g | 10 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 29.2g | ||
Protein 8.4g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 272
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