Beef Braciole with Prosciutto and Parmesan

This Italian beef braciole is rolled with prosciutto and parmesan and simmered in a rich tomato sauce until perfectly tender.

4.81 from 73 votes

A traditional Italian-American dish, beef braciole is a flank steak stuffed with prosciutto and Parmesan, then slowly braised in a hearty marinara.

Prep Time20

Cook Time1 30

Resting Time10

Total Time1 50

Course: Main Course

Cuisine: Italian

Keyword: beef braciole, beef braciole with prosciutto, braciole with prosciutto

Servings: servings

Calories: 387kcal

Author: Samantha Ferraro

Equipment

Ingredients

Braciole

2 pound flank steak pounded thin
Salt and pepper
Olive oil for searing

Filling

Olive oil for cooking
½ onion diced
2 garlic clove finely chopped
1 egg
2 oz prosciutto about 4-5 slices, chopped
½ cup panko breadcrumbs
¼ cup grated parmesan
Small bunch fresh parsley chopped

Tomato Sauce

½ onion diced
3 garlic cloves sliced or chopped
2 tablespoons tomato paste
½ teaspoon red pepper flakes optional for heat
1 cup red wine
28 ounce canned crushed tomatoes + water
Salt and pepper
Fresh parsley and basil for garnish

US Customary - Metric

Instructions

Make the filling: Heat a drizzle of olive oil in a small pan and sauté the chopped onion and garlic until softened, about 3–4 minutes. Let cool slightly. Add the cooked onion mixture to a bowl along with the egg, prosciutto, breadcrumbs, parmesan and chopped parsley. Mix until well combined.
Prepare the steak: Lay the flank steak on a lined flat surface and dry with paper towels. Pound with a meat mallet until evenly flattened. Season both sides with salt and pepper.
Add the filling and roll: Spread the filling evenly over the steak, leaving a small border around the edges.
Starting from the long side, roll the steak tightly into a log. Tie with kitchen twine every 1–2 inches to secure. Season the outside with salt and pepper.
Sear the braciole: Heat a few tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the rolled braciole on all sides until browned, about 6–8 minutes total. Remove to a plate and set aside.
Make the sauce: In the same pot, add the chopped onion and cook until softened, about 4–5 minutes. Add the garlic and red pepper flakes and cook for another minute. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by about half. Add the crushed tomatoes and about one cup of water, filling the can halfway with water to rinse. Season with salt and pepper.
Braise the braciole: Return the braciole to the pot along with any juices that collected on the plate. Partially cover and simmer gently for about 1½ hours, or until the meat is very tender.
Serve: Remove the braciole from the sauce and let rest for 10 minutes. Cut away the twine and slice into ½-inch rounds. Serve the slices with plenty of tomato sauce and garnish with fresh parsley and basil.

Notes

Pound the Steak Evenly: Pat the flank steak dry and pound to an even thickness for easier rolling and even cooking.
Roll with the Grain: Roll the steak in the same direction as the muscle fibers so that when sliced, you cut across the grain for tender pieces.
Tie Securely: Tie the roll with kitchen twine every 1 to 2 inches to help it hold its shape while searing and braising.
Let It Rest: After braising, let the braciole rest for 5 to 10 minutes before slicing. Remove the twine before serving.
Save the Parmesan Rind: Freeze leftover parmesan rinds and add one to soups, stews, or tomato sauce while simmering for extra flavor.
Serving Suggestions: Serve over creamy parmesan polenta or spoon the sauce over cooked rigatoni. Add crusty bread or garlic focaccia and a crisp Caesar salad or simple green salad on the side.

Nutrition