| Level: | Intermediate |
| Total: | 3 hr 45 min |
| Prep: | 50 min |
| Inactive: | 15 min |
| Cook: | 2 hr 40 min |
| Yield: | 6 servings |
Ingredients
- 1 flank steak
- 1 cup seasoned breadcrumbs
- 1 cup grated Pecorino Romano
- 3/4 cup fresh flat-leaf parsley leaves, minced
- Salt and freshly ground black pepper
- 2 tablespoons minced garlic
- 1/2 yellow onion, diced
- Olive oil, as needed
- 1/4 cup cloves garlic, minced
- 1 tablespoon dry Italian seasoning
- 1 teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 1/4 cup dry red wine
- 2 (28-ounce) cans crushed tomatoes, preferably San Marzanos
- 6 soft Italian hero rolls, buttered and grilled in a pan
- 4 ounces Parmigiano-Reggiano, shaved
- 2 pounds burrata
- 8 ounces red peppadew peppers, sliced
- French Fried Onions, recipe follows
- 2 cups buttermilk
- 3 cups all-purpose flour
- 4 cups vegetable oil
- 2 yellow onions
- Salt and freshly ground black pepper
Instructions
- For the steak: Gently pound the steak to 1/4-inch thickness. Sprinkle the breadcrumbs, pecorino, parsley and garlic onto the meat. Drizzle 2 tablespoons olive oil over the meat. Roll the meat with the grain and tie with butcher’s twine to secure the roll. Sprinkle the outside of the roll generously with salt and pepper. Heat a Dutch oven over high heat, add 1/4 cup olive oil and sear the beef on all sides until golden brown. Remove the meat from the pan and set aside.
- Turn down the heat to medium and add 3 tablespoons olive oil, the onions, garlic, Italian seasoning and crushed red pepper. Sweat until translucent, about 10 minutes, stirring to avoid burning. Add the tomato paste and cook 3 more minutes. Then deglaze the pan with the wine, scraping all the fond from the bottom, and add the crushed tomatoes. Season with salt and pepper. Bring to a simmer and add the meat back to the pan. Simmer over low heat until the meat is tender, about 2 hours. Taste and season again with salt and pepper, if necessary. Remove the meat from the pot, cut the twine and slice against the grain into 1/4 to 1/2-inch slices. Reserve the tomato sauce.
- To assemble the sandwiches: Take a warm, buttered hero roll and place 3 slices of the braciole on the bread. Follow with a few shaving of the Parmigiano-Reggiano, some dollops of burrata, the peppadew peppers and top with the Fried Onions. Serve with a side of the tomato sauce for dipping.
- In a large pot, heat the oil to 350 degrees F. Slice the onions into thin half moons and soak in the buttermilk for 15 minutes. Drain on a rack. Season the flour with salt and pepper and then dredge the onions into the mixture. Fry until golden brown. Drain on paper towels.
Reviews
Absolutely delicious ! Will definitely make again ❤️❤️❤️Did produce way more stuffing than need .. I would definitely either reduce the recipe amounts for the stuffing or have a backup plan for another use for it
Wow, I never thought a sandwich, steak that is, would taste so good, and it really wasn’t that hard to make.
Wow! Now that’s a sandwich! Meaty, tomato-y, herby, cheesy, and lots of delicious tomato sauce left over. Fantastic. It takes a while to make but is well worth the time.
This was really delicious! The meat was tender and flavorful, and the sauce was excellent. You end up with a lot of extra sauce–wonderful on pasta! I left off the burrata (a little too much cheese for me, but it was still an outstanding sandwich.
This looks really amazing! I am anxious to try it. But I’m disappointed that Jeff didn’t offer any options to substitute for the burrata.. . .
OMG!! I just made this. Delicious! I think I rolled the flank steak the “wrong” direction, but it still tasted wonderful. There’s plenty of sauce left over. Someone else suggested doing two flank steaks. I wonder how it would work to reduce the sauce component by half.
I “faked” burrata by combining chopped fresh mozzarella with mascarpone cheese. I added a bit of the liquid from the mozzarella to make it more spreadable.
Awesome! We had invited our pastor over and I wanted to make something special. So, I made this meal and it was a hit. The meat was incredibly tender and tasty, loved the peppadew and crunchy onions (I didn’t have time to make my own so I bought the can stuff, still yummy. The bureta cheese was good BUT it was somewhat expensive and I think provolone would have been a much better choice, next time. I highly recommend this dish if you want to impress someone. I had extra sauce left over and ended up making a spaghetti dinner the next night. Thanks Jeff!
Definitely a keeper!!! I’d give this 10 stars if I could.
I made this last night for dinner and, oh my word, was it delicious. I used mozzeralla instead of burrata and I did not use the peppers. Excellent!! This is why Jeff won Food Network Star. Keep the recipes coming. I’m looking forward to lots of good meals that are sandwiches. This will be made again.
Wow! This was so good and the meat was so tender. We’ll be making this often.
Absolutely fabulous! The meat, and the sauce turned out perfect. I will definitely make again.
Made this sandwich last night for dinner and really liked it. It is time consuming to make but worth the effort. I have a few minor issues with this recipe. The filling for the flank steak makes enough for 2 steaks as well as the sauce. I had a feeling that I should have cut both of these in half but since it was a new recipe, I decided to follow it to a tee. The sauce was very good. Could use it on pasta, as a dipping sauce etc. The only thing I didn’t put on the sandwich was the peppers. I forgot them at the store. I love the concept of the show and will watch it often. Who doesn’t love a great sandwich! Congratulations Jeff!