Braciole

Why This Recipe Works

For our take on these stuffed beef rolls, we chose flank steak rather than top or bottom round (the other common choices) because its loose grain made it easier to pound thin and its higher fat content meant that it emerged from the oven tender and moist. Our filling was on the bold side, with the inclusion of umami-rich ingredients such as prosciutto; anchovies; and fontina, a good melter that also brought much-needed fat to the dish. In addition, a gremolata-inspired mix added to the filling provided a jolt of flavor and freshness. Finally, we added beef broth to the tomato sauce to integrate the beef and the sauce into a unified whole. For our take on these stuffed beef rolls, we chose flank steak rather than top or bottom round (the other common choices) because its loose grain made it easier to pound thin and its higher fat content meant that it emerged from the oven tender and moist. Our filling was on the bold side, with the inclusion of umami-rich ingredients such as prosciutto; anchovies; and fontina, a good melter that also brought much-needed fat to the dish. In addition, a gremolata-inspired mix added to the filling provided a jolt of flavor and freshness. Finally, we added beef broth to the tomato sauce to integrate the beef and the sauce into a unified whole.

7 tablespoons extra-virgin olive oil, divided

10 garlic cloves, minced, divided

3 anchovy fillets, rinsed and minced

2 teaspoons grated lemon zest

⅓ cup plus 2 tablespoons chopped fresh basil, divided

⅓ cup minced fresh parsley

⅓ cup grated Pecorino Romano cheese, plus extra for serving

⅓ cup plain dried bread crumbs

3 ounces fontina cheese, shredded (3⁄4 cup)

1 (2- to 2½-pound) flank steak

8 thin slices prosciutto

1 teaspoon kosher salt

½ teaspoon pepper

1 large onion, chopped fine

¼ teaspoon red pepper flakes

¼ cup tomato paste

¾ cup dry red wine

1 (28-ounce) can crushed tomatoes

2 cups beef broth

Directions at americastestkitchen.com

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