Mouth Beef Braciole (Printable Version)
Tender beef rolled with spinach, cheese, and herbs, slow-cooked in marinara for deep flavor.
# Ingredients Required:
→ Filling
01 -
240 ml fresh spinach (can substitute with kale)
02 -
240 ml ricotta cheese (mixing with mascarpone elevates richness)
03 -
60 ml grated Parmesan cheese (Pecorino Romano is a suitable substitute)
04 -
60 ml gluten-free breadcrumbs (optional for gluten-free option)
05 -
3 cloves garlic (adjust to taste)
06 -
60 ml fresh basil, chopped
07 -
60 ml fresh parsley, chopped
→ Meat
08 -
450 g beef flank steak, lean and tender
09 -
5 ml salt (adjust to taste)
10 -
5 ml black pepper (adjust to taste)
→ Preparation
11 -
30 ml olive oil (avocado oil as alternative)
12 -
240 ml marinara sauce (homemade preferred, store-bought acceptable)
13 -
Toothpicks or kitchen twine for securing rolls
# Guide to Cooking:
01 -
Set oven temperature to 175°C and allow it to preheat.
02 -
Gently pound the beef flank steak to flatten it evenly, then season both sides with salt and pepper.
03 -
In a bowl, mix spinach, ricotta, Parmesan, breadcrumbs, garlic, basil, and parsley until evenly incorporated.
04 -
Spread the filling mixture over the steak, leaving a 2.5 cm border along the edges.
05 -
Roll the steak tightly from one end and secure it with toothpicks or kitchen twine to hold its shape during cooking.
06 -
Heat olive oil in a skillet over medium-high heat and sear the rolled steak for 3-4 minutes per side until browned.
07 -
Place the seared roll in a baking dish, pour marinara sauce over it, cover, and bake for 30-35 minutes until the internal temperature reaches 63°C.
08 -
Allow the braciole to rest for 5-10 minutes before slicing and serving.
# Extra Suggestions:
01 -
Substituting kale for spinach alters flavor and texture slightly. Using gluten-free breadcrumbs allows this dish to be gluten-free.