An Italian roast
ROAST:
1. Stir the first 5 ingredients in a medium bowl to blend. /stir in 2 tablespoons of the oil. Season the mixture with salt and pepper and set aside.
2. Lay the flank steak flat on the work surface, hammer to flatten (the flatter the better). Sprinkle the bread crumb mixture evenly over the steak to cover the top. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling. Use butchers twine, tie the steak roll to secure. sprinkle the braciole with salt and pepper.
3. Preheat oven to 350 degrees F.
4. Heat the remaining olive oil in a heavy large cast iron skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine and bring to boil. Stir in the sauce and marinate steak. Cover loosely with foil and place in oven. Turn and baste every 30 minutes. After 1-hour, remove foil and cook for another 30-minutes. Total cook time is about 1-1/2 hours.
SIMPLE TOMATO SAUCE:
1. In a large pot, heat oil over medium-high heat. Add onions and garlic and saute until soft and translucent about 2 minutes. Add celery and carrot and season with salt and pepper. saute until all the vegetables are soft, about 5-minutes. Add tomatoes, basil, and bay leaves. Reduce heat to low. /cover the pot and simmer for 1-hour or until thick remove the bay leaves and taste for seasoning. If the sauce is too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
2. Use an immersion blender to puree the sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (526g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 761 | ||
Calories from Fat: 408 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.3g | 60 % | |
Saturated Fat 17.1g | 85 % | |
Monounsaturated Fat 21.1g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 98.3mg | 30 % | |
Sodium 2150.4mg | 74 % | |
Potassium 1407.4mg | 37 % | |
Total Carbohydrate 40.7g | 12 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 34.2g | ||
Protein 47.4g | 68 % | |
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: 761
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