Recipe by Chef John
"This is stuffed, rolled beef that's cooked in a little bit of tomato sauce. It's kind of fun to say bru-ZHOLE. Usually recipes are either rustic or kind of fancy. This recipe is both!"
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2 (8 ounce)
beef top sirloin steaks
freshly shredded Parmesan cheese
salt, or to taste
freshly ground black pepper, or to taste
chopped fresh oregano
red pepper flakes, or to taste
1 1/2 cups
Chef John, you have done it again! Created a mouth-watering recipe that my family loves!! For some reason, I always thought Braciole was a challenging, time-consuming dish to make but this is so easy and so incredibly delicious! (I love recipes that taste and look complex, but really aren't! This one fits the bill perfectly!!) I rarely tweak a Chef John recipe, but I did substitute basil for the oregano (simply personal preference, but I did add a dash of oregano as well) and I admit, I was tempted to leave out that pinch of red pepper flakes. I am so glad I didn't! It was just a tiny hint of "heat" that complemented this dish perfectly! Thanks for another fabulous recipe that my family has asked be put into the "regular rotation"! :-) And be sure to watch the accompanying video. Chef John gives some great hints and tips and talks about using other cuts of beef and how to cook them a bit differently for tenderness.
You will infuse the plastic(BPA,)a known toxin, as you pound it into your steak. Beware!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Beef Braciole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 213
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