Beef Braciole

Instructions

1. Cut flank steaks into 10-12 pieces. Pound flank steak to 1/4 inch thickness.
2. In a medium bowl, combine Italian breadcrumbs, grated Parmigiano Reggiano, chopped Italian parsley, salt, black pepper, and minced garlic.
3. Place prosciutto slices over steak slices, then top with the breadcrumb filling. Roll the beef, tucking the sides inward as you roll. Tie each bundle with cooking twine to keep in place. Repeat for each piece of steak.
4. Heat a large, deep skillet, like a Dutch oven, or a braised on medium heat. Once preheated, add olive oil and beef to the pan. Sear each piece of steak for 3-4 minutes per side, until golden brown.
5. Add beef broth, San Marzano tomatoes, and Italian seasoning to the beef and gently stir until combined. Bring to a simmer, then reduce heat to low. Braise beef for 1.5-2 hours, stirring occasionally, until tender. Serve with Main St Bistro® Baked Scalloped Potatoes