Melt in Mouth Beef Braciole (Printable Version)
Tender beef rolled with a cheesy spinach blend, seared and baked in savory marinara.
# Ingredients Required:
→ Meat
01 -
450 grams beef flank steak, pounded thin
→ Cheese and Dairy
02 -
120 grams ricotta cheese
03 -
50 grams grated Parmesan cheese
→ Vegetables and Herbs
04 -
240 milliliters fresh spinach, chopped
05 -
2 cloves garlic, minced
06 -
1 tablespoon fresh basil, chopped
07 -
1 tablespoon fresh parsley, chopped
→ Pantry
08 -
60 grams breadcrumbs
09 -
Salt and black pepper, to taste
10 -
480 milliliters marinara sauce
11 -
30 milliliters olive oil
→ Other
12 -
Toothpicks or kitchen twine for securing
# Guide to Cooking:
01 -
Preheat the oven to 175°C.
02 -
Lay the pounded flank steak flat on a cutting board and season both sides evenly with salt and black pepper.
03 -
In a mixing bowl, combine chopped spinach, ricotta cheese, grated Parmesan, breadcrumbs, minced garlic, chopped basil, and parsley until fully blended.
04 -
Spread the cheese and herb mixture over the steak, leaving a 2.5 cm border around the edges.
05 -
Roll the steak tightly from one end to the other and secure the roll using toothpicks or kitchen twine to hold the filling in place.
06 -
Heat olive oil in a large oven-safe skillet over medium-high heat, then sear the rolled braciole for 3 to 4 minutes per side until browned evenly.
07 -
Pour marinara sauce over the browned roll, cover with a lid or aluminum foil, and transfer the skillet to the preheated oven.
08 -
Bake for 30 to 35 minutes until the internal temperature reaches 63°C.
09 -
Remove from oven and allow to rest for 5 to 10 minutes before slicing into rounds for serving.
# Extra Suggestions:
01 -
Serve sliced braciole over marinara sauce garnished with fresh basil leaves and a drizzle of olive oil for enhanced flavor and presentation.