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Italian Bracciola
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1 ½ lbs. Flank Steak trimmed, butterflied, and pounded
3-4 slices prosciutto
3-4 slices provolone
4 T pesto sauce
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4 T pignola nuts (optional)
½ c bread crumbs
1 small jar of roasted red peppers
6 fresh basil leaves
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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/butcherâs 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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