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Needham, MA & Brockton, MA

Italian Bracciola

1 ½ lbs. Flank Steak trimmed, butterflied, and pounded
3-4 slices prosciutto
3-4 slices provolone
4 T pesto sauce

4 T pignola nuts (optional)
½ c bread crumbs
1 small jar of roasted red peppers
6 fresh basil leaves

Cooking directions: 1. Lay the meat out flat on a smooth surface. 2. prosciutto, provolone and the other ingredients on top. 3. Roll up the steak and tie it with cotton/butcher’s twine. 4. Heat oil in large skillet and brown evenly on all sides for 10 minutes. 5. Add sauce to cover meat in sauté pan. Cover and simmer for about 1 hour until tender. 6. When meat is done, place it on a plate, cut twine, slice and serve with sauce on top. 7. Consider serving with pasta, couscous, or polenta. Serve with Italian garlic bread and a simple fresh green salad.

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