Flank Steak Braciole in Tomato Sauce
A butterflied flank steak pounded thin, spread with garlicky breadcrumbs, pecorino and fresh herbs, then rolled, tied, browned and braised in red wine and tomato sauce until spoon-tender. Slice it into pinwheels and serve with the sauce over pasta or polenta for an Italian American Sunday dinner.
At a glance
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