Ingredients
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic minced
- Salt and pepper to taste
- 1 1/2 pounds flank steak thinly sliced
- Butcher's twine for tying
- 2 tablespoons olive oil
- 1/2 cup dry red wine
- 1 can crushed tomatoes (28 ounces)
Instructions
- In a bowl, combine the breadcrumbs, Parmesan cheese, chopped parsley, minced garlic, salt, and pepper.
- Lay out the flank steak slices and pound them to about 1/8-inch thickness. Season with salt and pepper.
- Spread the breadcrumb mixture evenly over each steak slice, leaving a small margin around the edges.
- Roll up the steak slices tightly from one end to the other and secure them with butcher's twine.
- In a large skillet, heat the olive oil over medium-high heat and brown the braciole on all sides.
- Add the red wine to the skillet and let it reduce slightly. Add the crushed tomatoes and bring to a simmer. Cover and cook over low heat for 2 to 3 hours, until the meat is tender, turning occasionally.
- Remove the braciole from the sauce, cut off the twine, and slice into rounds. Serve with the tomato sauce.