Ingredients:
Braciole:
One 2-pound flank steak
1 cup breadcrumbs
1/2 cup sliced jarred pepperoncino peppers
3 TBS olive oil
3 cloves garlic, minced
Kosher salt
12 slices mozzarella
1/4 pound genoa
1 Tbs dried oregano
1/4 cup parmesan
1/4 romano
2 TBS balsamic
1/2 small sweet onion
1 small carrot
4 small sweet peppers
Braciole Baste:
1/4 cup olive oil
1 teaspoon kosher salt
4 cloves garlic, smashed
3 TBS oregano
3 TBS balsamic
Braciole Sauce:
1 tablespoon olive oil
2 pints cherry tomatoes
3 TBS oregano
2 TBS balsamic
Kosher salt
For the braciole: Butterfly the steak horizontally (the striations and grain should run horizontal at the end). We usually have the butcher do this for us. Opening the top flap like a book until it is one flat piece. Gently pound out with a meat mallet to even the thickness.Grind/mix: peppers, onion, carrot, salami, garlic and olive oil in food processor.
In a bowl, mix together the breadcrumbs, mixture from food processor, oregano, parmesan, romano and balsamic. Season with salt. Mixture should be pasty but spreadable, if it is not spreadable add a bit more olive oil.
Layer the mozarella over the steak, leaving about a 1-inch perimeter. Then add the breadcrumb mixture and spread it within 1 inch of the edge, patting it down evenly. Starting at the shorter end of the steak (the striations and grain of the meat should be running horizontally), tightly roll the steak into a pinwheel, taking care to make it even. Using twine, tightly tie the roll in 1-inch increments, then loop around the edge to seal the sides.
Heat one side of a gas grill on high for indirect cooking.
For the braciole baste: Combine the olive oil, salt, balsamic, garlic and oregano in a small bowl and mix together.
Brush with the baste and sear on all 4 sides until properly browned, about 2 minutes per side. Lower the heat to medium and move the braciole to the cool side of the grill. Cover and cook, basting every 5 minutes with the braciole baste, until the internal temperature hits 120 degrees F, 40 to 45 minutes. Tent with foil and let rest for at least 15 minutes.
For the braciole sauce: This can be done directly on the grill while the braciole is resting. Heat a large, cast-iron skillet over medium-high heat. Add the olive oil and tomatoes. Give a toss, then don't move the tomatoes until they start to char and blister, 3 to 4 minutes. Toss again and finish charring for about 3 minutes. Pour into a bowl, toss with the oregano and vinegar and season with salt. Stir until slightly broken and chunky.
For the braciole: Butterfly the steak horizontally (the striations and grain should run horizontal at the end). We usually have the butcher do this for us. Opening the top flap like a book until it is one flat piece. Gently pound out with a meat mallet to even the thickness.Grind/mix: peppers, onion, carrot, salami, garlic and olive oil in food processor.
In a bowl, mix together the breadcrumbs, mixture from food processor, oregano, parmesan, romano and balsamic. Season with salt. Mixture should be pasty but spreadable, if it is not spreadable add a bit more olive oil.
Layer the mozarella over the steak, leaving about a 1-inch perimeter. Then add the breadcrumb mixture and spread it within 1 inch of the edge, patting it down evenly. Starting at the shorter end of the steak (the striations and grain of the meat should be running horizontally), tightly roll the steak into a pinwheel, taking care to make it even. Using twine, tightly tie the roll in 1-inch increments, then loop around the edge to seal the sides.
Heat one side of a gas grill on high for indirect cooking.
For the braciole baste: Combine the olive oil, salt, balsamic, garlic and oregano in a small bowl and mix together.
Brush with the baste and sear on all 4 sides until properly browned, about 2 minutes per side. Lower the heat to medium and move the braciole to the cool side of the grill. Cover and cook, basting every 5 minutes with the braciole baste, until the internal temperature hits 120 degrees F, 40 to 45 minutes. Tent with foil and let rest for at least 15 minutes.
For the braciole sauce: This can be done directly on the grill while the braciole is resting. Heat a large, cast-iron skillet over medium-high heat. Add the olive oil and tomatoes. Give a toss, then don't move the tomatoes until they start to char and blister, 3 to 4 minutes. Toss again and finish charring for about 3 minutes. Pour into a bowl, toss with the oregano and vinegar and season with salt. Stir until slightly broken and chunky.
Remove the string from the braciole, then slice into 1-inch
medallions. Serve with the braciole sauce
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