From DN Recipes by David Nagy · Food & Beverage

Chef John's Beef Braciole

Published

 
Prep Time: 20 mins  Cook Time: 25 mins  Additional Time: 10 mins  Total Time: 55 mins
Servings: 4
Ingredients
  • 2 (8 ounce) beef top sirloin steaks
  • Stuffing A
    • ½ cup bread crumbs
    • 2 cloves garlic, crushed
    • 2 tablespoons olive oil
    • 3 tablespoons chopped raisins (optional)
    • ⅓ cup freshly shredded Parmesan cheese
    • 1 pinch salt, or to taste
    • 1 pinch freshly ground black pepper, or to taste
    • 1 tablespoon chopped fresh oregano
    • 1 egg
  • Stuffing B
    • 1 hot Italian sausage, casing removed and finely chopped
    • 2 tbsp bread crumbs
  • 1 tablespoon olive oil
  • 1 cup water or beef stock/broth
  • 1 pinch red pepper flakes, or to taste
  • 1 bay leaf
  • 1 ½ cups tomato sauce

Directions
  1. Place steaks between 2 pieces of heavy plastic; pound meat about 1/4-inch thick using a meat pounder. If a piece of meat breaks off, use it to patch a thinner area.
  2. Stuffing A
    1. Place bread crumbs into a mixing bowl and stir in garlic, 2 tablespoons olive oil, raisins, Parmesan cheese, salt, black pepper, oregano, and egg until thoroughly combined
  3. Stuffing B
    1. Saute finely chopped sausage and add bread crumbs for the last minute until done.
  4. Season steak with salt and pepper; place half the stuffing onto the bottom 2/3 of a steak, leaving the top third of the steak without stuffing. Lightly press the stuffing onto the meat and roll the steak up into a tight roll, starting from the stuffed end. Tie 3 to 4 pieces of kitchen string around the roll to hold it together. Trim ends of string. Repeat with remaining steak and stuffing.
  5. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Pan-fry the steak rolls in the hot oil until well browned on all sides, 2 to 3 minutes per side. Pour in water and dissolve pan juices and browned bits of food in the water.
  6. Season steak rolls with salt and pepper; add red pepper flakes and bay leaf to the water. Spread tomato sauce onto rolls. Pan liquid should cover the rolls about halfway up.
  7. Bring to a boil, reduce heat to low, and simmer, covered, for 10 minutes; turn rolls over and cook covered about 10 more minutes. An instant-read meat thermometer inserted into the center of the stuffing should read at least 145 degrees F (65 degrees C). Remove from pan, transfer to a platter, and let them rest for 10 minutes.
  8. Raise heat to medium, bring sauce to a boil, and cook, stirring often, until sauce has reduced by half, about 10 minutes. Slice the rolls crosswise. Serve arranged on a little sauce and drizzle more sauce on top.