you can find London broil cut very thin in
the meat department you can skip the
butterflying part of the directions and
proceed from there.
Lay the steak on a cutting board and
carefully butterfly it so that you have one
large, very thin, rectangle of meat. Cover
with plastic wrap and gently pound the meat
with the flat side of a cleaver or meat
tenderizer, to make it of even thickness.
Prepare the stuffing per package directions
and spread it out on the steak. Roll the
steak up, starting with one of the longer
sides and tucking in the ends like a
burrito, finishing with the seam side down.
Tie with butcher twine.
Preheat oven to 325 degrees.
the meat with salt and pepper. Put the oil
in an ovenproof Dutch oven that has a
tight-fitting lid, and heat over high heat.
When the oil begins to smoke, sear the meat
on all sides, 4 to 5 minutes per side. Add
the marinara sauce, cover, and put the dish
in the oven. Braise for 1 1/2 hours. Remove
the steak from the pot and allow it to rest
for 10 minutes, the slice it into rounds.
as much fat as possible from the marinara
sauce and pour over the meat rounds.
TIP: Mince a small onion and several cloves
of garlic and add it to the stuffing.
the name of an Italian dish. Braciole are
simply slices of meat pan-fried or grilled,
often in their own juice or in a small
amount of light olive oil. They're different
from the finer cut fettine ("small/thin
slices"), which never have bone and are