Braciole or beef rolls are an Italian favorite. Red wine accents the flavor of the seasonings and helps tenderize the steak as it cooks.
20m
PREP TIME
1hr 30m
COOK TIME
375
CALORIES
13
INGREDIENTS
Servings: 6
Ingredients
- 1 1/2 pounds flank steak
- 4 teaspoons McCormick Gourmet™ Organic Basil Leaves
- 2 teaspoons McCormick Gourmet™ Organic Garlic Powder
- 1 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1 teaspoon salt
- 1 package (6 ounces) baby spinach leaves
- 1/2 cup pine nuts, toasted
- 1/4 cup plain dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 4 tablespoons olive oil, divided
- 2 tablespoons dry red wine
- 3/4 cup chopped onion
- 1 can (14 1/2 ounces) diced tomatoes, undrained
INSTRUCTIONS
- 1 Preheat oven to 350°F. Cut flank steak almost in half horizontally without cutting all the way through. Open steak to form a rectangle
- 2 Mix basil, garlic, pepper and salt. Reserve 1 teaspoon for sauce. Place 1 tablespoon of the seasoning mixture, spinach, pine nuts, bread crumbs, Parmesan cheese and 2 tablespoons of the oil in food processor; cover. Pulse to make a coarse mixture. Spread over steak. Roll steak tightly into a log shape. Tie with string in several places to close securely. Sprinkle with remaining seasoning mixture
- 3 Heat 1 tablespoon of the remaining oil in large skillet on medium-high heat. Add beef roll; cook on all sides until browned. Transfer beef roll to baking pan; cover. Bake 1 hour
- 4 Warm skillet on medium heat. Pour wine into skillet, scraping bottom of pan to loosen browned bits. Add remaining 1 tablespoon oil, reserved 1 teaspoon seasoning mixture and onion; cook and stir 5 minutes. Set aside
- 5 Remove beef roll from oven; cover with foil. Let stand 10 minutes. Add tomatoes to skillet; cook 10 minutes on medium heat, stirring occasionally. Slice beef roll into 1/2-inch thick slices. Serve with tomato sauce
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