Mikey's Beef Braciole

Ms. Storer recommends using homemade breadcrumbs (toasted in butter, olive oil, herbs, cheese, red pepper flakes, salt and pepper) for this recipe. While braciole requires a somewhat long cook, assembling the components is quick and easy to do. Braise this braciole in your favorite red sauce, and serve it alongside toasted bread or pasta. Then sit down around the table to share the ultimate family-style dish.

3 pounds flank steak, butterflied and pounded thin, about ¼ inch (ask your butcher to do this, if possible)
Salt and black pepper
12 thin slices (about ¼ pound) prosciutto di Parma
2 cups seasoned panko breadcrumbs
½ cup grated Parmesan
½ cup grated pecorino
¼ cup pine nuts, toasted
¼ cup golden raisins, chopped (optional)
¼ cup chopped Italian parsley
3 tablespoons chopped garlic
¼ cup grapeseed oil
2 to 3 quarts tomato sauce (enough to cover meat when braising)
2 red bell peppers (whole or sliced in half to fit in pot)
1 yellow onion, peeled and quartered

Steps

Preheat oven to 325 degrees. Season steak with salt and pepper. Lay flat, then layer each ingredient on top in the following order: prosciutto, breadcrumbs, Parmesan, pecorino, pine nuts, raisins, parsley and garlic.

Roll into a tight log and secure with long toothpicks (about 4 inches). (Cut into sections after rolling if need be to fit into pot for browning and braising).

In a large pot, heat grapeseed oil over medium heat. Add braciole and sear until browned, about 3 minutes per side.

Remove braciole and place in a large Dutch oven or oven-safe pot. Add tomato sauce, peppers and onion to pot. Cover and braise in oven until meat is fork tender, about 1½ hours.

Remove toothpicks and serve braciole with sauce spooned over, along with toasted bread or pasta.

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