Braciole

Ingredients

•Thinly sliced steak (shown here, flank steak)

•Breadcrumbs

•Parmigiano

•Garlic (one clove per steak)

•Italian Parsley

•Tomato Sauce (shown here, tomato passata from our garden)

•Salt & Pepper

Directions

Mix together breadcrumbs, cheese, parsley, and chopped garlic.

Make sure your steaks are thinly sliced and tenderized. I had the butcher run my steaks through the tenderizer. 

Lay each steak out flat, season each side with salt & pepper, and top with the breadcrumb mixture.

Roll your steaks and tie them with butcher string.

Brown each rolled steak in olive oil on all sides. Then put them in your sauce to simmer for at least one hour. Depending on the size they may need more time.

Remove from sauce, untie, slice into rounds, and top with sauce and Parmigiano. Enjoy!

Note

You can make a pasta side dish to use for the rest of your sauce.