Good 4 ME: Braciole (Stuffed Rolled Steak)

BANGOR, Maine (WABI) - Hannaford Registered Dietitian Mary LaVanway has a recipe that’s not only good for you, but will stand out this Valentine’s Day.

Braciole (Stuffed Rolled Steak)

Prep Time: 20 minutes / Cook Time: 2 hours / Servings: 6

Ingredients

• 3 tablespoons avocado or olive oil

• 2 pounds top round thinly sliced steak

• 1/2 cup Italian Parsley chopped (more for garnish)

• 6 garlic cloves minced

• 1/2 cup Pecorino or Parmesan freshly grated (more for garnish)

• 1/4 cup chopped pepperoni

• 1/4 teaspoon red pepper flakes

• 1/2 cup dried bread crumbs (optional)

• 1/2 teaspoon salt

• 1 teaspoon black pepper

• 3 oz Nature’s Promise Prosciutto (optional)

• Butcher String

Tomato Sauce

• 3 tablespoons olive oil

• 2 28 ounce cans Hannaford whole tomatoes

• 1 cup reduced sodium broth or water (can be beef or chicken broth)

• 1/2 cup white wine

• 1/2 teaspoon salt

• 1 teaspoon black pepper

Instructions:

Steak

1. Pound steak very thin.

2. If you are using prosciutto, lay a piece across the steak before filling.

3. In a bowl, mix chopped parsley, minced garlic and grated pecorino or parmesan

cheese together. Add pepperoni, salt, pepper and bread crumbs (if using them).

4. Add this mixture to the center of each piece. If you want to add a little heat, add a

pinch of red pepper flakes.

5. Roll up from short side to long. You can also roll lengthwise depending on what is

easier.

6. Tie with string. If rolling lengthwise in large piece, cut Into smaller pieces before

tying.

7. Sear pieces in large frying pan, browning all sides.

8. Make sauce separately and later add braciole to pot.

Tomato Sauce

1. Add olive oil and a few garlic cloves to pan. Remove garlic once it turns golden.

2. Add tomatoes with juice into the olive oil. Break up tomatoes and add broth and

white wine.

3. Season with salt and pepper to taste

4. Add browned braciole to sauce and braise on low for 2 to 3 hours.

5. Remember to remove string before eating.

* Freeze: Braciole freezes well and can be reheated in oven or microwave.