Steak Braciole

When most people think of Italian food, they generally think of pasta, red sauces, and pizza, but there is much more to the rich gastronomical heritage of Italy. We enjoyed a wonderful variety of food during our time in Italy, so we thought that we would attempt to create a different style of Italian food for ourselves. Braciole is a thin steak that is stuffed with bread crumbs, vegetables, cheese, and then rolled to create a pinwheel of flavor. We adapted our recipe from one that we saw Chef Jeff Mauro cook on an episode of a television show. It has so much flavor and made for a wonderful dinner for the two of us.

DSC_3018
Steak Rolled and Tied

INGREDIENTS

  • 1 lb Thinly Cut or Butterflied Top Round or Strip Steak (We used top round steak)
  • 1/2 cup Bread Crumbs
  • 1 tbsp Italian Seasoning
  • 2 cloves Garlic – minced
  • 4 to 6 oz Fresh Mozzarella Cheese – sliced
  • 1 tbsp Extra Virgin Olive Oil
  • 16 Asparagus Stalks – cut to width
  • Salt and Pepper to taste
DSC_3009
Rolling the Steak
DSC_3008
Just Before Rolling

INSTRUCTIONS

Blanch the asparagus by boiling or steaming them for about two to three minutes and then shocking them in an ice bath. If necessary, butterfly the steak and then pound out until about an eighth of inch thin. Season the steak with salt and pepper on both sides. Combine the bread crumbs, Italian seasoning, garlic, and olive oil in a small bowl. Place the mozzarella cheese onto the steak, leaving about an inch perimeter all of the way around. Cover with the bread crumb mixture and then place the asparagus on the steak leaving about a half inch in between each stalk. Roll the steak as tightly as possible and then tie it with butcher twine. Sear the steak on all four sides for about three minutes per side in a skillet with olive oil at medium-high heat. Place the steak in a 250 degree oven for about forty minutes or until the desired temperature. Remove the butcher twine and cut the steak into about one inch pinwheels. If desired, serve with a sauce such as your favorite tomato sauce, but it can be served as is.

DSC_2994
Blanching the Asparagus
DSC_2997
Shock the Asparagus
DSC_3001
Steak with Cheese and Bread Crumb Mixture
DSC_3024
Sear the Steak
DSC_3039
Steak Braciole