• 7 lbs of choice Flank Steak (each Braciola weighed about 11 oz finished weight)
  • 1 bunch fresh Italian parsley chopped, a good pinch for each meat roll
  • 10 tablespoons fresh chopped garlic, or less I used 1 tablespoon per each
  • 10 each 1/2 teaspoons of grated grana parmesan cheese
  • 10 each 1/2 teaspoons pecorino Romano
  • Pinch of salt for each beef roll
  • 1/4 tsp. fresh ground black pepper per roll
  • a drizzle of extra virgin olive oil on each
  • 2 quarts of”gravy”
  • 1 cup red wine


Butterfly each large piece of flank steak in two and pound it with a meat tenderizing mallet.


Lay the butterflied pounded pieces of meat side by side on a work table and sprinkle the parsley, cheese, ground black peppercorn, salt, garlic and olive oil onto the meat. Cut the large seasoned piece now into thirds with the grain of the meat laying horizontal facing you. Cut the meat rolls so they are slightly wider then palm of your hand.


Roll up the beef rolls tightly and fasten with a pick or tie with butcher twine

Preheat a braising pan or a sauce pot and add 1/4 cup of good quality olive oil, or you may use lard as well.


Place the tied beef Braciole in the hot oil and then cover;  braise them on one side for 10 minutes on high heat then turn cover and braise to another 10 minutes.



Add the braised beef to the simmering tomato “gravy”.


Add 1 cup red wine to the braising pan, scrape all the brown bits from the sides and bottom (de-glaze) and reduce by two thirds.


Add the reduced wine to the pot with the Braciole


Cover and simmer low for 2 hours then uncover and simmer for an additional hour till sauce is reduced and thick.