Grilled Stuffed Braciole Recipes

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GRILLED BEEF BRACIOLE WITH GRILLED TOMATO-BASIL RELISH



Grilled Beef Braciole with Grilled Tomato-Basil Relish image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 18

8 plum tomatoes
5 tablespoons olive oil
Salt
Freshly ground black pepper
1/2 small red onion, finely diced
2 tablespoons balsamic vinegar
2 tablespoons finely chopped fresh basil leaves
1 tablespoon finely chopped parsley leaves
1 (2-pound) round steak, pounded to 1/4-inch thickness
Salt
Freshly ground black pepper
1/4 cup grated pecorino Romano cheese
1/4 cup finely chopped fresh flat leaf parsley
2 tablespoons finely chopped fresh oregano leaves
4 cloves garlic, finely chopped
1/4 cup olive oil
3 (8-inch) pieces butcher's twine, soaked in cold water
Fresh basil sprigs, for garnish

Steps:

  • For the grilled tomato-basil relish:
  • Heat the grill to high.
  • Cut the tomatoes half, then brush with 2 tablespoons of the oil and season with salt and pepper. Grill the tomatoes on all sides until slightly charred and soft. Remove the tomatoes from the grill, chop and place in a bowl. Add the remaining 3 tablespoons of oil, onion, vinegar, basil and parsley and season with salt and pepper. Serve warm or at room temperature.
  • For the beef:
  • Heat the grill to high.
  • Place the steak on a flat surface. Combine the cheese, parsley, oregano and garlic in a small bowl. Brush the steak on the side facing up with 2 tablespoons of the oil and season with salt and pepper. Sprinkle the cheese mixture evenly over the steak, leaving a 1/2-inch border around the sides.
  • Starting with the long end, tightly roll the meat up like a jelly roll and tightly tie with the butcher's twine on the ends and in the center. Brush the entire outside of the steak with the oil and season with salt and pepper. Place on the grill, seam-side up and grill until golden brown on all sides, about 10 to 12 minutes. Remove from the grill and let rest 10 minutes before slicing into 1/2-inch thick slices. Serve several slices per person topped with some of the relish.

BRACIOLE



Braciole image

For an Italian favorite, make Giada De Laurentiis' elegant Braciole, rolled-up flank steak basted with tomato sauce, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 20

1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional

Steps:

  • Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
  • Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
  • Preheat the oven to 350 degrees F.
  • Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
  • Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
  • In a large casserole pot, heat oil over medium-high heat. Add onion 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 and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
  • Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY



Beef Braciole (Stuffed Italian Beef Roll) Recipe by Tasty image

Here's what you need: bread crumbs, shredded pecorino romano cheese, fresh basil, shredded provolone cheese, fresh italian parsley, garlic, kosher salt, freshly ground black pepper, olive oil, flank steak, canola oil, butter, medium carrot, small onion, celery, dry white wine, crushed tomato, dried bay leaves, dried oregano, red pepper flakes, orecchiette pasta, fresh basil

Provided by Matthew Johnson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 22

½ cup bread crumbs
1 cup shredded pecorino romano cheese, plus more for serving
½ cup fresh basil, chopped
⅓ cup shredded provolone cheese
½ cup fresh italian parsley, chopped
8 cloves garlic, minced, divided
kosher salt, to taste
freshly ground black pepper, to taste
¼ cup olive oil
1 lb flank steak
2 tablespoons canola oil
1 tablespoon butter
1 medium carrot, chopped
1 small onion, chopped
1 stalk celery, chopped
1 cup dry white wine
28 oz crushed tomato, 1 can
2 dried bay leaves
1 tablespoon dried oregano
½ teaspoon red pepper flakes
1 lb orecchiette pasta, or polenta, cooked, for serving, optional
¼ cup fresh basil, cut into ribbons, for serving

Steps:

  • In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
  • Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it's ¼ inch (6 mm) thick.
  • Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
  • Starting from the bottom, roll the meat into a log. Using butcher's twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
  • Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
  • Preheat the oven to 350°F (180°C).
  • Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
  • Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
  • Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
  • Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
  • Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
  • Enjoy!

Nutrition Facts : Calories 634 calories, Carbohydrate 66 grams, Fat 25 grams, Fiber 5 grams, Protein 34 grams, Sugar 8 grams

BEEF BRACIOLE



Beef Braciole image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

3/4 cup plain breadcrumbs
3/4 cup freshly grated Parmesan, plus more for serving
1/4 cup chopped fresh parsley leaves
2 tablespoons chopped fresh basil, plus 2 whole sprigs of basil
Kosher salt and freshly ground black pepper
7 tablespoons extra-virgin olive oil
5 cloves garlic
1 1/2 pounds beef top sirloin steaks, cut into twelve 1/4-inch-thick slices, then pounded as thin as possible
12 slices prosciutto
3/4 cup red wine, such as Pinot noir
One 28-ounce can crushed tomatoes
1/4 teaspoon crushed red pepper flakes

Steps:

  • Whisk together the breadcrumbs, Parmesan, parsley, chopped basil and 1/2 teaspoon of pepper in a medium bowl. Add 4 tablespoons of the olive oil to a small bowl. Grate 3 cloves of garlic into the olive oil and whisk to combine. Pour the olive oil mixture into the breadcrumb mixture and fluff with a fork until the mixture is evenly combined and resembles wet sand.
  • Arrange one slice of beef on a clean work surface. Top with 1 slice of prosciutto, folding if necessary to fit the slice of meat. Top the prosciutto with 2 tablespoons of the breadcrumb mixture and press slightly to compact it. Fold in the side edges of the beef about a 1/4 inch. Starting from the bottom, roll up the beef like a jelly roll, creating a cylinder. Secure the opening with 2 toothpicks. Place the finished roll on a rimmed baking sheet and continue the process with the remaining meat, prosciutto and breadcrumb mixture. Once all the meat is rolled, season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Add the remaining 3 tablespoons of olive oil to a large high-sided pan and heat over medium. Once the oil is shimmering add the beef rolls, in batches, being sure not to overcrowd the pan. Brown on both sides, about 2 minutes. Remove to the rimmed baking sheet and brown the remaining rolls.
  • Once all the rolls have been browned and removed from the pan, add the red wine. Cook, scraping up any brown bits from the bottom of the pan, until the harsh alcohol smell burns off and the wine slightly reduces, about 2 minutes. Next, add the tomatoes, basil sprigs, red pepper flakes, 1/4 teaspoon salt and the remaining 2 cloves of garlic. Stir to combine. Add 1/2 cup water to the can of tomatoes and swirl it around to clean any residual tomato from the sides of the can. Add the tomato water to the pan. Bring the mixture to a simmer, then add the rolls back to the pan and turn the heat down to low. Baste the meat in the tomato sauce, cover the pan and cook on low, basting the meat 2 to 3 times during the cooking process, until the meat is very tender, 1 hour 45 minutes to 2 hours.
  • To serve, remove the toothpicks from the rolls and serve topped with red sauce and freshly grated Parmesan.

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