This is my take on a classic Italian Braciole or beef-roll ups. This is an easy and hearty dish that looks extremely elegant. You can make the filling several days ahead and if you use store-bought marinara sauce, this meal comes together in about a half an hour, elevating any boring weeknight to date night! Here is how I made this dish.
For the roll-up:
2 pieces of flank-steak, pounded thin (the package might say “braciole)
A double batch of Sauteed Mushrooms and Spinach
1 Tbsp of breadcrumbs
Salt and cracked black pepper to season the meat, about a 1tsp of each.
1 Tbsp of olive oil
Kitchen string cut into 6-8 pieces, long enough to wrap around and tie the rolled meat
For the sauce:
1 cup of marinara or tomato-basil sauce
1/2 tsp of red pepper flakes (optional)
1 tsp of Italian seasoning
1/2 tsp of balsamic vinegar
Cook the spinach and mushrooms (you can find the recipe here). You will need to double the recipe so that you have enough filling. The filling can be made several days in advance.
Season the meat with salt and pepper. Mix the bread crumb with spinach and mushroom filling.
Divide the filling on to the two pieces of flank steak and spread it on to the meat. Press the filling down, so that it sticks to the meat–it will stay in place when you go to roll it.
Starting from the short end, roll the steak up like a jelly-roll, tightly; tucking in any filling that may fall out.
Using the pre-cut kitchen twine ( I like to cut it ahead of time), tie up the rolls tightly.
Heat oil in a cast-iron skillet and once it is hot, add the beef roll-ups. I like to add some additional cracked black pepper at this step, makes for a really nice crust!
Sear on high heat, about 2-3 minutes per side, making sure you get the entire surface of the roll browned–not just top and bottom. After you get the initial sear, you may lower the heat to medium and continue to cook, rolling the beef to a different surface ever 2 minutes. The entire process will take about 15- 20 minutes. It might take longer if your rolls are larger.
let the beef rolls rest for at least 5 minutes before you cutting the string and slicing the meat.
While the beef is searing, heat all the ingredients for the sauce in a small saucepot. You are looking to warm up the sauce so that all the ingredients get a chance to blend in and impart their flavor. You keep the sauce on a low simmer the entire time the beef is cooking.
To plate dinner, spoon sauce on a plate and arrange two slices of the braciole/beef-roll up. Pour yourself a glass of red wine and dinner is served!