Beef Braciole Spinach Parmesan (Print View)
Thin beef rolled with spinach, Parmesan, and breadcrumbs, finished in tomato sauce for a comforting Italian dish.
# What You'll Need:
→ Beef and Filling
01 -
680 g thinly sliced flank steak
02 -
1 cup fresh spinach, chopped
03 -
50 g grated Parmesan cheese
04 -
50 g breadcrumbs
05 -
40 g sun-dried tomatoes, finely chopped
06 -
1 clove garlic, minced
07 -
1 teaspoon dried oregano
08 -
1 teaspoon dried basil
09 -
Salt and black pepper, to taste
→ Sauce and Cooking
10 -
480 ml marinara sauce
11 -
Olive oil, for drizzling
→ Garnish
12 -
Fresh parsley, chopped
# Directions:
01 -
Set oven temperature to 175°C and allow it to preheat fully.
02 -
Arrange flank steak slices flat on a cutting board. Gently pound slices to an even, thin consistency for optimal tenderness.
03 -
In a bowl, combine spinach, Parmesan, breadcrumbs, sun-dried tomatoes, garlic, oregano, basil, salt, and pepper. Ensure mixture is well integrated.
04 -
Spread filling evenly over each steak slice, leaving a 1.5 cm margin along edges. Carefully roll each slice tightly from one end and secure using kitchen twine or toothpicks.
05 -
Heat olive oil in a large oven-safe skillet over medium-high. Place beef rolls seam side down and sear each side for 2-3 minutes until evenly browned.
06 -
Pour marinara sauce evenly over the seared beef rolls. Cover skillet with a lid or foil and transfer to the oven. Bake for 35-40 minutes until beef is tender and filling is heated through.
07 -
Remove skillet from oven and let rest for 5 minutes. Carefully remove twine or toothpicks and slice rolls into rounds.
08 -
Arrange sliced beef braciole on serving plates. Spoon additional marinara sauce over the top and sprinkle with fresh chopped parsley before serving.
# Notes:
01 -
For best results, use flank steak slices of uniform thickness to ensure even cooking and tender texture.