| Level: | Easy |
| Total: | 2 hr |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 2 hr |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- One 2-pound flank steak
- 1 bunch asparagus, trimmed
- 1 cup seasoned Italian breadcrumbs
- 1/4 cup sliced jarred Calabrian chiles
- 3 tablespoons toasted pine nuts
- 3 tablespoons golden raisins
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 12 slices smoked mozzarella
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon crushed black pepper
- 4 cloves garlic, smashed
- 2 sprigs fresh oregano
- 1 tablespoon olive oil
- 2 pints cherry tomatoes
- 1/4 cup fresh basil, chopped
- 2 tablespoons red wine vinegar
- Kosher salt and freshly ground black pepper
Instructions
- For the braciole: Put the flank steak in the freezer for 20 minutes to firm up for easy slicing.
- Bring a pot of water to a boil and prepare an ice water bath. Blanch the asparagus briefly, then transfer them to the ice water to stop the cooking process. Drain and pat dry.
- In a bowl, mix together the breadcrumbs, chiles, pine nuts, raisins, olive oil and garlic. Season with salt and pepper.
- Butterfly the steak horizontally (the striations and grain should run horizontal at the end), opening the top flap like a book until it is one flat piece. Gently pound out with a meat mallet to even the thickness. Season both sides with salt and pepper.
- Layer the cheese over the steak, leaving about a 1-inch perimeter. Then add the breadcrumb mixture and spread it within 1 inch of the edge, patting it down evenly. Next, horizontally layer the asparagus in the same fashion.
- Starting at the shorter end of the steak (the striations and grain of the meat should be running horizontally), tightly roll the steak into a pinwheel, taking care to make it even. Using twine, tightly tie the roll in 1-inch increments, then loop around the edge to seal the sides.
- Heat one side of a gas grill on high for indirect cooking.
- For the braciole baste: Combine the olive oil, salt, pepper, garlic and oregano in a small bowl and mix together.
- Season the exterior of the braciole with salt and pepper. Brush with the baste and sear on all 4 sides until properly browned, about 2 minutes per side. Lower the heat to medium and move the braciole to the cool side of the grill. Cover and cook, basting every 5 minutes with the braciole baste, until the internal temperature hits 120 degrees F, 40 to 45 minutes. Tent with foil and let rest for at least 15 minutes.
- For the braciole sauce: This can be done directly on the grill while the braciole is resting. Heat a large, cast-iron skillet over medium-high heat. Add the olive oil and tomatoes. Give a toss, then don’t move the tomatoes until they start to char and blister, 3 to 4 minutes. Toss again and finish charring for about 3 minutes. Pour into a bowl, toss with the basil and vinegar and season with salt and pepper. Stir until slightly broken and chunky.
- Remove the string from the braciole, then slice into 1-inch medallions. Serve with the braciole sauce.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 553 |
| Total Fat | 36 g |
| Saturated Fat | 12 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 38 g |
| Cholesterol | 111 mg |
| Sodium | 743 mg |
| Serving Size | 1 of 8 servings |
| Calories | 553 |
| Total Fat | 36 g |
| Saturated Fat | 12 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 38 g |
| Cholesterol | 111 mg |
| Sodium | 743 mg |
Reviews
Made for outdoor dinner party and everyone raved! Followed recipe exactly except used blanched French green beans instead of asparagus as one guest doesn’t like asparagus. Butcher butterflied and I did tenderize quite a bit. Grill time was accurate for us.
I saw this recently on the Kitchen. It was
so delicious. The only I would do different is get a second pair of hands to start tieing while I held it together as I lost stuffing out of the sides. The combination of the sweetness of the raisins with the chilis…I could go on. Will definitely be making this again.
so delicious. The only I would do different is get a second pair of hands to start tieing while I held it together as I lost stuffing out of the sides. The combination of the sweetness of the raisins with the chilis…I could go on. Will definitely be making this again.
My review wasn’t completed and this connects to the prior one that looks unfinished.
Each slice didn’t hold together when cut and just spilled out the filling. Although sliced across the grain, some slices were chewy and only one or two tender. Some of the filling was moist – some others dry. Our new thermopen indicated that the internal temp of each brasciole was 120°F when removed from the oven and rested.
I guess It upholds an old saying which is, “Never prepare a new dish for the first time for company” or as my husband said, “Don’t expect your recipe to turn out as you see on TV – you’ll be disappointed. I hated to admit it but he was right!
Each slice didn’t hold together when cut and just spilled out the filling. Although sliced across the grain, some slices were chewy and only one or two tender. Some of the filling was moist – some others dry. Our new thermopen indicated that the internal temp of each brasciole was 120°F when removed from the oven and rested.
I guess It upholds an old saying which is, “Never prepare a new dish for the first time for company” or as my husband said, “Don’t expect your recipe to turn out as you see on TV – you’ll be disappointed. I hated to admit it but he was right!
Although not much raisins I am not a fan of them so I finally chopped medjool dates. Really great recipe and spin on this Italian favorite. When I make this the traditional way and braise it in sauce it is great but this is a whole new level. Delish!!!
Well, it appears the only thing omitted from this recipe is a glass of good cabernet . OUTSTANDING flavor!!! Definitely use smoked mozz. The sauce I did stovetop, worked great! Will surely make again . . . and again . . . and again . . .
So freaking good!
Good, but more like a matambre with an Italian twist than braciole.
It didn’t seem to take two hours, super easy and fun. And it was so delicious, I just wish there was more of it for leftovers!
This is a delicious recipe. I made this with a butterflied pork loin as this is what I had. Tied up the meat and put on my smoker with apple wood. The Calabrian chilis were the bomb! I smashed the blistered tomatoes a bit to make it slightly saucy. The Tomatoes and basil go wonderful together. Will definitely make again! Thanks Jeff!
How would you do this inside in oven