Braicole is a classic Italian dish where a skirt or flank steak is pounded thin and then rolled around a filling. My Braicole is filled with bread crumbs, mushrooms, walnuts and spinach. The roll is seared on the cooktop and then baked with a tomato sauce to create the perfect gravy.
- 1 3/4 lb Flank steak
- 8 oz. white button mushrooms
- 2 Cups Spinach
- 3 Cups Tomato sauce
- 1 Cup Beef stock
- 1/2 Cup Red wine
- 2 Cloves Garlic
- 1 TB Butter
- 1 TB Olive oil
- 1/2 Cup Italian breadcrumbs
- 1 T Salt
- 1 TB Basil fresh
- 1 TB Sugar
- 1/2 T Salt
- 1 TB Olive oil
- 1 TB Walnuts crushed
- Preheat oven to 350 degrees.
- Heat a medium pan over medium, and add oil. Heat for a few minutes.
- Add mushrooms and about 1/4 T salt, cook for about 6 minutes.
- Add garlic and spinach and cook until all the spinach has wilted slightly. Another 5 minutes. Then remove and set aside.
- In a small bowl, melt butter in the microwave, then add the breadcrumbs. Mix to make sure the butter is well incorporated into the crumbs.
- Place the flank steak between two pieces of plastic wrap and pound with a mallet to thin the meat out. It doesn't have to be too thin, but you do want to make it so it's rollable.
- At one end of the steak, add a line of the breadcrumbs, then the walnuts and finally the mushroom/spinach mixture. It's kind of like getting a sushi ready to roll. Now, roll the meat overtop of the filling, making a log. Insert several toothpicks into the steak to seal the "roll." Sprinkle the roll with salt and pepper.
- Heat oil in a large pan over medium high for a few minutes.
- Place the steak roll in the pan. It should really sizzle. Brown all sides, about 2-3 minutes each, until you get a good crust on the meat.
- Add the remaining ingredients (other than the basil) in pan. Then place in the oven and bake for 30 minutes.
- Remove from the oven and let sit for 7-10 minutes, then remove the toothpicks and slice into medallions. Serve with pasta or polenta.