Braciole-Inspired Herb-Stuffed Flank Steak Roll
This Italian-inspired dish features tender flank steak butterflied and rolled with a fragrant herb filling of fresh parsley, basil, almond meal, and garlic. The stuffed steak is browned then slowly braised in crushed tomatoes for 90 minutes, creating a succulent main course perfect for special dinners. The almond meal adds texture while keeping the filling cohesive, and the long, gentle cooking transforms the lean flank steak into a fork-tender centerpiece that pairs beautifully with the rich tomato sauce.
Ingredients
Instructions
- 1
Butterfly the flank steak lengthwise using a sharp knife
- 2
Season both sides with half of the salt and pepper
- 3
Combine parsley, basil, almond meal, garlic, olive oil, and remaining salt and pepper in a small bowl
- 4
Sprinkle the herb mixture over the steak surface, leaving 1 inch from edges
- 5
Roll the long end of steak to form a spiral log
- 6
Secure with 3-4 pieces of twine
- 7
Heat olive oil in Dutch oven over medium heat
- 8
Brown steak on one side for 5 minutes
- 9
Flip with tongs and brown additional 3 minutes
- 10
Pour crushed tomatoes into Dutch oven and cover with lid
- 11
Reduce heat to low and cook for an hour and a half
- 12
Remove steak from Dutch oven and place on serving plate
- 13
Remove twine and slice steak
- 14
Serve with the crushed tomato sauce
Tips
Butterfly the steak evenly for consistent cooking and easier rolling
Don't overstuff the filling or it will leak out during cooking
Let the braciole rest for 10 minutes before slicing for cleaner cuts
Good to Know
Refrigerate leftovers up to 3 days. Slice only what you plan to serve immediately.
Can be assembled and tied up to 4 hours ahead. Refrigerate until ready to cook.
Slice against the grain and serve immediately with the braising sauce spooned over top.
Common Mistakes
Don't skip butterflying evenly or the roll will be lopsided and cook unevenly
Avoid high heat during braising to prevent tough, chewy meat
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this without a Dutch oven?
Yes, brown the steak in a large skillet then transfer to a covered baking dish. Braise in a 325°F oven for the same time.
What if my steak tears while butterflying?
Small tears are fine and will be hidden when rolled. For large tears, pound the area gently to even thickness before filling.
How long will leftovers keep?
Refrigerate up to 3 days. Reheat gently in the sauce to prevent drying out, or serve cold sliced thin.