Beef Braciole

BEEF BRACIOLE

SERVINGS 6

Ingredients

Tomato sauce

10 peeled garlic cloves
¾ cup fresh basil leaves
½ cup extra virgin olive oil
¼ tsp crushed pepper
½ cup unsalted buter
1 medium yellow onion, peeled and halved lengthwise with root end intact
3 small tins of crushed tomato
1 cup water
Salt and pepper to taste

Braciole

2 tbsp unsalted buter
1 cup panko bread crumbs
2 tsp fresh thyme
2( 650g each) flank steaks, buterflied and ponded ¼ inch thick
8slices of thinly sliced prosciuto
¼ cup toasted pine nuts
¼ cup finely chopped parsley
3tbsp finely chopped garlic
½ cup parmesan cheese grated
½ cup pecorino Romano cheese, finely shredded
3tbsp olive oil
Salt and pepper to taste.

Prepare the tomato sauce
Bring garlic, basil, oil and crushed red pepper to a simmer in a small saucepan over medium low, cook until basil wilts but remains green, 2 to 3 minutes. Remove from heat, set aside and let cool slightly.

Transfer garlic mixture to a blender, food processor, or use an immersion blender, process until smooth, about 30 seconds. Set aside. Melt butter in a large saucepan over medium. Add onion, cut side down. Cook, undisturbed until onion starts to brown, 4 to 5 minute. Add tomatoes and water, bring to simmer, cook stirring occasionally until sauce is thickened and slightly reduced. Remove and discard the onion. Add reserved garlic mixture and salt to tomato sauce.

Prepare the Braciole
Melt buter in a skillet. Add panko and cook until golden brown. Transfer to a heatproof bowl and stir in thyme and 1/4tsp salt, set aside. Preheat oven to 160C. Lay steaks flat on a clean work surface. Sprinkle salt and pepper on each steak. Divide prosciuto evenly between the steaks, overlapping in a single layer across steaks. Sprinkle reserved panko mixture evenly over steaks, sprinkle evenly with pine nuts, parsley, garlic and parmesan cheese and pecorino Romano cheese. Roll up each steak over filling, cut into half crosswise. Using skewers secure rolled steaks. Sprinkle each steak with salt and pepper.

Heat oil in a large high sided skillet. Add steaks, and cook until brown on all sides . transfer the steak steak from skillet to a large plate. Wipe skillet clean. Add reserved tomato sauce to skillet and nestle steak into sauce. Cover and bake in a preheated oven until steak is very tender, 1.5 to 2 hours, turning the steaks halfway through roasting time. Transfer steaks in to a cuting board and let cool down for 10 minutes. Cut steaks evenly into medallions and arrange over the sauce. Spoon additional sauce over steaks and garnish with basil. Serve with rocket and parmesan salad.