Braciole with Marinara is a classic, hearty Italian dish that is braised low and slow for an unforgettable Sunday dinner recipe. Flank steak is stuffed with a seasoned breadcrumb mixture, then seared in a cast iron skillet, and then slowly cooked in marinara.
- Preheat oven to 300°.
- Take each flank steak and pound out using a meat tenderizer or rolling pin till meat is slightly thinned out and even in thickness.
- In a small bowl, combine breadcrumbs, garlic, parmesan cheese, Italian seasoning, and 4 Tablespoons of the olive oil. Stir to combine.
- Divide breadcrumb mixture evenly between the two flank steaks and spread out onto each piece of meat, pressing into the meat as you go.
- Starting with the long side of each piece of meat, tightly roll up the beef with the breadcrumb mixture on the inside, like a jelly roll.
- Using cooking twine, securely tie each roll together so it stays rolled up.
- Heat a large dutch oven or cast iron skillet over medium heat. Add in the remaining 2 Tablespoons of the olive oil and sear each braciole in the heated pan till browned evenly on all sides.
- Add in marinara sauce on and around the braciole so they are mostly covered and completely surrounded by sauce.
- Cover and place in the preheated oven for 30 minutes.
- After 30 minutes, remove the cover and braise the meat by spooning the marinara from around the braciole on to the top of it. Replace cover and cook for another 30 minutes.
- Remove the cover from the braciole, spoon more sauce on and around the beef and continue to cook for another 30 minutes (1 ½ hours total).
- Remove the braciole from the oven and let rest for 10 minutes. Remove cooking twine, slice, and serve.
- Category: Main Course
- Cuisine: Italian
- Calories: 726
Keywords: beef, marinara, sunday dinner, italian, comfort food