Sunday supper meets the holidays in this homey, comforting Italian beef dish rolled with wine-soaked raisins, pecorino, pine nuts, and parsley. Toss any leftover tomato sauce with pasta (we’re partial to rigatoni for its toothsome texture and sauce-catching grooves) for a true “sauce is boss” moment.
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Ingredients
1/4cup
raisins, coarsely chopped
1/2cup
dry red wine
1
21/4-pound flank steak, trimmed
101/2Tbsp.
olive oil, divided
1
large onion, chopped
Kosher salt and pepper
8
cloves garlic, chopped and divided
2Tbsp.
tomato paste
2
28-ounce cans whole peeled tomatoes, pureed with immersion blender
2
sprigs basil, plus more for serving
2oz.
Pecorino Romano cheese, finely grated (3/4 cup)
1/4cup
pine nuts, toasted and coarsely chopped
2cups
flat-leaf parsley, finely chopped, divided
1/2cup
panko, toasted
1tsp.
lemon zest
Directions
Step 1Place raisins in small bowl, add wine and let soak until ready to use.
Step 2Meanwhile, lay flank steak lengthwise on cutting board with one short side facing you. Place nondominant hand on top of steak to ensure that it remains stable and lies flat. Starting from top corner, using sharp boning knife, and keeping knife level with cutting board, carefully cut toward opposite side of steak (without cutting all the way through). The goal is to cut the steak so it will open like a book.
Step 3Open butterflied steak, lay it flat, and drape plastic wrap on top. Using flat side of meat mallet, rolling pin or bottom of small, heavy pot, pound steak in sliding motion, from center outward, until 1/8 inch thick. Refrigerate steak until ready to roll.
Step 4Heat oven to 325°F. Heat 3 Tbsp oil in large oval Dutch oven on medium. Add onion and 1/2 tsp salt, cover, and cook, stirring occasionally, until tender and turning golden brown around edges, 8 to 10 min. Add half of garlic and cook, stirring occasionally, 2 minutes. Add tomato paste and cook, stirring constantly, until deepened in color, 2 minutes. Add pureed tomatoes, 1 1/2 cups water and basil and simmer, stirring occasionally, while preparing flank steak, 30 to 40 minutes.
Step 5Meanwhile, drain raisins, reserving wine. Transfer raisins to medium bowl along with pecorino, pine nuts, remaining garlic, all but 3 tablespoons parsley, 4 tablespoons oil, and 1/2 teaspoon pepper.
Step 6Season steak with 1 teaspoon salt and 1/2 teaspoon pepper, then scatter raisin mixture evenly over top, leaving 1/2-inch border all around. Starting at 1 short side, roll steak, creating a spiral; tie crosswise with kitchen twine every 2 inches.
Step 7Heat 1 1/2 Tbsp oil in large skillet on medium. Add rolled steak and cook, turning occasionally, until browned on all sides, 8 to 12 minutes total. Transfer to sauce and turn to coat. Pour off any remaining fat from skillet, add reserved wine, and simmer 1 1/2 minutes; stir into sauce.
Step 8Spoon sauce over steak, cover Dutch oven, and bake, turning steak and basting with sauce every 30 minutes, for 1 1/2 hours. Remove lid and continue baking, turning and basting every 30 minutes, until steak is tender, 1 hour to 1 1/2 hours more. Transfer steak to cutting board and let rest at least 30 min. before removing twine and slicing.
Step 9Meanwhile, in small bowl, combine panko, lemon zest, 1/8 teaspoon salt, and remaining 3 tablespoons parsley and 2 tablespoons oil.
Step 10Spoon about 1 1/2 cups sauce on platter and arrange sliced steak on top. Spoon more sauce on top and sprinkle with lemony panko. Scatter with additional basil if desired.
Reheating instructions: Heat oven to 325°F. Remove steak from sauce and keep unsliced. Heat sauce in Dutch oven, covered, on medium-low until warmed through, stirring occasionally, 10 to 12 minutes. Return steak to sauce, turn to coat, cover and bake, turning steak every 30 minutes, until steak is warmed through, about 1 hour (use skewer or strand of dry spaghetti to test). Braciole will keep refrigerated up to 5 days.
NUTRITIONAL INFORMATION (per serving): About 637 calories, 41 g fat (10.5 g saturated), 82 mg cholesterol, 1,141 mg sodium, 29 g carbohydrate, 4 g fiber, 13 g sugar (0.5 g added sugar), 37 g protein
At Good Housekeeping, we want to make sure that every recipe we share will work in your kitchen. That's why our team of culinary experts tests each recipe at least three times — and often, several more times after that. During the testing process, we switch up the appliances used (think: gas, electric and induction ranges) as well as the brands of ingredients. Dozens of people taste the dish along the way, helping us to develop the tastiest meals, sides, drinks and desserts.
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