Ingredients
2lbsflank steak
½tspsalt
¼tsppepper
1cupparmesan cheese,grated
4slicesprovolone cheese
½cupitalian bread crumbs
½tspgarlic powder
1tspdried basil
5tbspolive oil
4cupsmarinara sauce
Preparation
In a medium sized bowl, mix together the garlic powder, parmesan, breadcrumbs, and dried basil. Set the mixture aside.
Lay the flank steak on a clean surface and pound flat with a meat tenderizer. Sprinkle with salt and pepper.
Place provolone on the meat and then evenly distribute the breadcrumb filling among the flank steaks and roll, beginning on the short end, all the way up, like a jelly roll.
Tie the roll closed with butcher’s twine to secure the braciole.
Pour the olive oil into a large pot and heat over medium high heat. Sear the braciole roll for about 1 minute on each side, just to brown the meat quickly. Then, add the tomato sauce to the pot and lower the heat to low.
Cover and cook the braciole for 1 hour, basting the rolls occasionally to ensure it doesn’t not dry out.
Serve hot along with the sauce and some cooked pasta.
