Ingredients:

  • 1 pound (450 g) flank steak, thinly sliced
  • 1 cup (100 g) breadcrumbs (preferably Italian-style)
  • ½ cup (50 g) grated Parmesan cheese
  • 3 tablespoons (45 ml) fresh parsley, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon (5 g) dried oregano
  • ½ teaspoon (3 g) salt
  • ¼ teaspoon (1 g) black pepper
  • 1 large egg, beaten
  • 2 cups (480 ml) marinara sauce
  • ½ cup (120 ml) red wine (optional)
  • 1 tablespoon (15 ml) olive oil
  • 1 onion, finely chopped
  • 1 teaspoon (5 g) sugar (to balance acidity)

Instructions:

  1. In a bowl, combine breadcrumbs, Parmesan, parsley, garlic, oregano, salt, and pepper. Add the beaten egg and mix until well combined.
  2. Place the sliced flank steak between two sheets of plastic wrap and pound to about ¼ inch thickness.
  3. Spread an even layer of filling on each beef slice, roll tightly, and secure with toothpicks or twine.
  4. In a large skillet, heat olive oil over medium-high heat. Add the secured rolls and brown on all sides (about 3-4 minutes).
  5. In the same skillet, add chopped onion and sauté until translucent. Pour in marinara sauce and red wine (if using), adding sugar for balance.
  6. Add browned brascioles to the sauce. Cover and simmer gently for about 1 hour, turning occasionally.
  7. Remove toothpicks or twine before serving. Enjoy brasciole with sauce drizzled on top.