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Melt in Yo Mouth Beef Braciole Recipe

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5 from 80 reviews

This Melt in Yo Mouth Beef Braciole recipe features thinly pounded flank steak rolled with a savory filling of spinach, ricotta, Parmesan, garlic, and herbs, seared to perfection, and slow-baked in rich marinara sauce for a tender, flavorful Italian-inspired dish that’s perfect for a comforting dinner.

Ingredients

Scale

Beef and Filling

  • 1 pound beef flank steak, pounded thin
  • 1 cup fresh spinach, chopped
  • 0.5 cup ricotta cheese
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup breadcrumbs
  • 2 cloves garlic, minced
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper, to taste

Sauce and Cooking

  • 2 cups marinara sauce (homemade or store-bought)
  • 2 tablespoons olive oil
  • Toothpicks or kitchen twine, as needed for securing rolls

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the braciole later.
  2. Prepare the Steak: Lay the thinly pounded flank steak flat on a cutting board and season both sides evenly with salt and pepper to enhance flavor.
  3. Make the Filling: In a mixing bowl, combine chopped spinach, ricotta cheese, grated Parmesan, breadcrumbs, minced garlic, fresh basil, and parsley. Stir thoroughly until all ingredients are well incorporated.
  4. Assemble the Roll: Spread the cheese and spinach mixture evenly over the surface of the steak, leaving about a 1-inch border around the edges to prevent overflow when rolling.
  5. Roll and Secure: Starting from one end, tightly roll the steak into a log and secure the ends with toothpicks or tie them with kitchen twine to keep the filling inside during cooking.
  6. Sear the Braciole: Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the rolled braciole and sear for 3 to 4 minutes on each side until it develops a golden brown crust.
  7. Add Marinara and Bake: Pour marinara sauce over the seared braciole, cover the skillet with a lid or aluminum foil, then transfer it to the preheated oven.
  8. Bake: Bake the braciole for 30 to 35 minutes or until the internal temperature reaches 145°F (63°C), ensuring it is cooked to a safe and tender level.
  9. Rest and Serve: Remove the skillet from the oven and let the braciole rest for 5 to 10 minutes. Carefully slice into rounds and serve warm with the marinara sauce.

Notes

  • Use a meat mallet to pound the flank steak thin for easier rolling and even cooking.
  • Ensure the braciole is tightly rolled and secured to keep the filling intact during cooking.
  • You can substitute spinach with other greens like kale or Swiss chard if preferred.
  • For a gluten-free version, replace breadcrumbs with gluten-free alternatives.
  • Leftover braciole can be stored in the fridge for up to 3 days and reheated gently.

Keywords: beef braciole, Italian beef roll, baked beef roll, stuffed flank steak, savory beef rolls, marinara beef recipe

Find it online: https://mjrecipe.com/melt-in-yo-mouth-beef-braciole-recipe/