Flank Steak Rolls with Bitter Broccoli (Braciole Ripieni di Rape)

Name: Flank Steak Rolls with Bitter Broccoli (Braciole Ripieni di Rape)
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams beef flank steak, sliced into 8 thin scallops; 1 bunch broccoli rabe, blanched in boiling water and refreshed; 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 118 milliliters dry red wine; 59 milliliters extra virgin olive oil; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 garlic cloves, peeled and thinly sliced; 0 teaspoons freshly grated nutmeg; 59 milliliters extra-virgin olive oil; 237 milliliters green Italian olives; 1 Spanish onion, chopped in 1/4- inch dice; 2 Tbsps fresh chopped oregano leaves; 4 bunches Italian parsley, finely chopped to yield 1 cup; 118 milliliters grated Pecorino cheese; 4 servings Salt to taste; 4 servings Salt and pepper

Flank Steak Rolls with Bitter Broccoli (Braciole Ripieni di Rape) requires approximately 1 hour and 45 minutes from start to finish. This gluten free and primal recipe serves 4. One portion of this dish contains about 33g of protein, 53g of fat, and a total of 709 calories. Head to the store and pick up beef flank steak, carrot, thyme leaves, and a few other things to make it today. It will be a hit at your valentin day event.

Instructions

In a medium saucepan, combine the tomato sauce, green olives and 2 tablespoons oregano and bring to a boil. Reduce to a simmer and continue cooking while assembling the rest of the dish. In a mixing bowl, combine the Pecorino, chopped parsley and nutmeg and mix until well blended.

Ingredients you will need

Green Olives

Tomato Sauce

Pecorino

Oregano

Parsley

Nutmeg

Equipment you will use

Mixing Bowl

Sauce Pan

Lay 8 pieces of steak out on board. Season with salt and pepper. Divide the Pecorino mixture evenly over the beef, spreading it to form a thin layer on top of each piece of steak. Roughly chop the broccoli rabe and divide it among the pieces of beef.

Ingredients you will need

Salt And Pepper

Broccoli Rabe

Pecorino

Steak

Beef

Roll up each piece like a jelly roll and tie securely with a piece of butcher's twine. Dredge each roll in the flour. In a 12- to 14-inch skillet, heat 1/4 cup oil until smoking.

Ingredients you will need

All Purpose Flour

Jelly

Roll

Cooking Oil

Equipment you will use

Kitchen Twine

Frying Pan

Place 4 rolled steak pieces at a time in the skillet and brown evenly, rolling with tongs or a wooden spoon.

Ingredients you will need

Steak

Equipment you will use

Wooden Spoon

Frying Pan

Tongs

Remove first 4 pieces and repeat with remaining four.

Remove second group and pour off the cooking oil to discard.

Ingredients you will need

Cooking Oil

Put the skillet back on the heat and add the red wine, scraping the bottom of the skillet with a wooden spoon to loosen browned bits.

Ingredients you will need

Red Wine

Equipment you will use

Wooden Spoon

Frying Pan

Add the simmering tomato sauce and bring to a boil.

Ingredients you will need

Tomato Sauce

Add all 8 beef rolls and simmer, uncovered, for 10 to 15 minutes, until all of the meat is cooked through.

Ingredients you will need

Roll

Beef

Meat

Remove the meat to heated platter, pour the sauce over the meat and garnish with the remaining oregano.

Ingredients you will need

Oregano

Sauce

Meat

In a 3 quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

Ingredients you will need

Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Ingredients you will need

Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds one week in the refrigerator or up to six months in the freezer.

Ingredients you will need

Sauce

Tomato

Juice

Salt

Equipment

Ingredients

Servings:

454grams

beef flank steak, sliced into 8 thin scallops 1bunch

broccoli rabe, blanched in boiling water and refreshed 2kilograms

peeled whole tomatoes, crushed by hand and juices reserved 1mediums

carrot, finely shredded 118milliliters

dry red wine 59milliliters

extra virgin olive oil 3Tbsps

chopped fresh thyme leaves, or 1 tablespoon dried 4

garlic cloves, peeled and thinly sliced 0teaspoons

freshly grated nutmeg 59milliliters

extra-virgin olive oil 237milliliters

green Italian olives 1

Spanish onion, chopped in 1/4- inch dice 2Tbsps

fresh chopped oregano leaves 4bunches

Italian parsley, finely chopped to yield 1 cup 118milliliters

grated Pecorino cheese 4servings

Salt to taste 4servings

Salt and pepper

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Flora Springs Napa Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.