Ingredients

The following ingredients have 4 Servings
  • 4 tbsp olive oil, divided
  • 1/4 lb pancetta, diced
  • 1/2 cup sweet onion, diced
  • 1/4 tsp crushed red pepper flakes
  • 2 garlic cloves, minced
  • 1/2 cup dried Italian-style breadcrumbs
  • 2/3 cup grated Parmesan
  • 1/3 cup grated provolone
  • 2 tbsp fresh Italian parsley, chopped
  • 1/4 tsp black pepper
  • 1 (1 1/2 lb) flank steak
  • 1 cup dry red wine
  • 3 cups store-bought marinara sauce

Instruction

  • Preheat oven to 350°F. Heat 2 tbsp olive oil in large sauté pan over medium heat. Add pancetta and cook until it's browned and crispy, about 5 minutes. Add the onions and crushed red pepper and cook until onions are translucent, about 5 minutes. With 1 minute remaining, add garlic. Remove and let cool.
  • Mix together the breadcrumbs, cheese, parsley and pepper. Stir in the pancetta onion mixture until everything is combined. Set aside.
  • Lay the flank steak flat and pound until about 1/4" thick. Sprinkle the breadcrumb mixture evenly to cover the steak. Starting at the short end, roll up the steak like you would a jelly roll to enclose the filling. Using some butcher's twice, tie the steak to secure. Sprinkle the braciole with salt and pepper.
  • Heat remaining 2 tbsp of olive oil in a large Dutch oven over medium heat. Add the braciole and cook until browned on all sides, about 2 minutes per side. Add the wine and bring to a boil and stir in the marinara sauce. Cover and cook in the oven for 2 hours or until the meat is tender. Baste with the sauce very 30 minutes and remove the cover with 30 minutes remaining.
  • Remove the twine and cut the braciole crosswise and diagonally. Transfer to a plate and spoon sauce over to serve.