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To make a great beef braciole, you must choose the right meat. Flank steak works best. It is thin and cooks well. You can also use top round or sirloin. Look for meat that has some fat. This adds flavor and keeps it juicy.

Melt in Yo Mouth Beef Braciole!

Discover how to create Melt in Yo Mouth Beef Braciole, a savory Italian classic that will impress your family and friends. This easy-to-follow guide covers everything from choosing the best cut of meat to preparing a mouthwatering filling, ensuring your braciole is tender and flavorful. Get ready to savor every bite! Click through for the full recipe and become a braciole master today!
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Ingredients
  

1.5 lbs flank steak, pounded thin

1 cup fresh spinach, chopped

½ cup ricotta cheese

¼ cup grated Parmesan cheese

1 egg, beaten

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon red pepper flakes (optional)

Salt and pepper to taste

2 cups marinara sauce

Fresh basil leaves for garnish

Olive oil for drizzling

Instructions
 

Preheat your oven to 350°F (175°C).

    In a mixing bowl, combine the chopped spinach, ricotta cheese, Parmesan, beaten egg, minced garlic, oregano, red pepper flakes, salt, and pepper to create the filling. Mix until well combined.

      Lay the pounded flank steak flat on a clean surface. Season both sides with salt and pepper.

        Spread the cheese and spinach mixture evenly over the steak, leaving about an inch of border around the edges.

          Carefully roll the steak tightly from one end to the other, securing the filling inside. Use kitchen twine to tie the braciole at several intervals to keep it intact.

            In a large skillet, heat some olive oil over medium-high heat. Once hot, sear the braciole on all sides until browned, about 3-4 minutes per side. This enhances the flavor.

              Transfer the seared braciole to a baking dish and pour the marinara sauce over and around it.

                Cover the baking dish with aluminum foil and bake in the oven for about 1.5 hours, until the meat is tender and the flavors meld together.

                  Remove the braciole from the oven and let it rest for 10 minutes before slicing.

                    Carefully cut the twine and slice the braciole into thick rounds, allowing the filling to show.

                      Serve with marinara sauce spooned over the top and garnished with fresh basil leaves.

                        Prep Time: 20 min | Total Time: 2 hrs | Servings: 4

                          - Presentation Tips: Serve on a large platter, drizzling some extra marinara sauce around the slices, and garnish with additional basil for a touch of color. Enjoy your delicious and tender beef braciole!