Beef Braciole

Beef Braciole from the Oak Steakhouse in Charleston, SC

1 flank steak (about 1 ½ lbs.), butterflied in half lengthwise and flattened/pounded slightly

4 T. olive oil, divided

1/4 c. fresh Italian parsley, chopped

1 T. chopped fresh oregano

1 T. chopped fresh thyme

1 T. chopped fresh sage

¼ pound thinly sliced pancetta

1-2 Italian sausage links

1 1/2 c. beef broth

1/2 bottle dry red wine (I used Cabernet Sauvignon)

1 26 oz. jar of marinara sauce (about 1 1/2 c.)

salt and pepper

Open flank steak on work surface. Sprinkle steak generously with salt and pepper, then rub with 1 T olive oil, and sprinkle with parsley, oregano, thyme, and sage. Arrange pancetta slices evenly atop herbs. Arrange sausages crosswise about 2 inches from one of the short ends of the steak. Beginning at short end near sausages, roll up the steak into a log. Tie string around steak at 2 inch intervals. (Can do this 1 day ahead.) Cover and chill. Preheat oven to 325 degrees. Heat remaining 3 T. olive oil in large ovenproof pan. Add steak and cook until browned all over, about 7 minutes. Add beef broth and wine, then marinara sauce. Bring to a boil. Cover and transfer to oven. Roast until steak is tender, about 1 hour and 45 minutes. Transfer meat to platter and tent to keep warm. Reduce sauce to about 4 cups, about 15 minutes (it is a light sauce; it doesn’t thicken a great deal). Slice braciole into 1 inch slices and serve sauce on top. Serve with pasta or polenta.

Recipe submitted by Jill