posted in: Recipes 0

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.



Prep Time5 mins
Cook Time1 hr 15 mins
Assembly Time10 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 541kcal
Author: SatMorning21


  • 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.


Calories: 541kcal | Carbohydrates: 28g | Protein: 51g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 127mg | Sodium: 4045mg | Potassium: 1744mg | Fiber: 5g | Sugar: 13g | Vitamin A: 2403IU | Vitamin C: 19mg | Calcium: 118mg | Iron: 7mg
























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