chef john's beef braciole

Ingredients

• Servings: 4
• 2 (8 ounce) beef top sirloin steaks
• 1/2 cup bread crumbs
• 2 cloves garlic, crushed
• 2 tablespoons olive oil
• 3 tablespoons chopped raisins
• 1/3 cup freshly shredded parmesan cheese
• 1 pinch salt, or to taste
• 1 pinch freshly ground black pepper, or to taste
• 1 tablespoon chopped fresh oregano
• 1 egg
• 1 tablespoon olive oil
• 1 cup water
• 1 pinch red pepper flakes, or to taste
• 1 bay leaf
• 1 1/2 cups tomato sauce

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 55 mins


• place steaks between 2 pieces of heavy plastic; pound meat about 1/4-inch thick using a meat pounder. if a piece of meat breaks off, use it to patch a thinner area.
• place bread crumbs into a mixing bowl and stir in garlic, 2 tablespoons olive oil, raisins, parmesan cheese, salt, black pepper, oregano, and egg until thoroughly combined.
• season steak with salt and pepper; place half the bread crumb stuffing the bottom 2/3 of a steak, leaving the top third of the steak without stuffing. lightly press the stuffing the meat and roll the steak up into a tight roll, starting from the stuffed end. tie 3 to 4 pieces of kitchen string around the roll to hold it together. trim ends of string. repeat with remaining steak and stuffing.
• heat 1 tablespoon olive oil in a skillet over medium-high heat. pan-fry the steak rolls in the hot oil until well browned on all sides, 2 to 3 minutes per side. pour in water and dissolve pan juices and browned bits of food in the water.
• season steak rolls with salt and pepper; add red pepper flakes and bay leaf to the water. spread tomato sauce rolls. pan liquid should cover the rolls about halfway up.
• bring to a boil, reduce heat to low, and simmer, covered, for 10 minutes; turn rolls over and cook covered about 10 more minutes. an instant-read meat thermometer inserted into the center of the stuffing should read at least 145 degrees f (65 degrees c). remove from pan, transfer to a platter, and let them rest for 10 minutes.
• raise heat to medium, bring sauce to a boil, and cook, stirring often, until sauce has reduced by half, about 10 minutes. slice the rolls crosswise. serve arranged on a little sauce and drizzle more sauce on top.