Oven-Baked Italian Braciole Without Sauce
This traditional Italian braciole recipe is made without sauce, showcasing the rich flavors of thinly sliced, rolled flank steak filled with cheese, herbs, and seasonings. Baked to perfection, it’s a dish that’s both hearty and elegant—perfect for family dinners and special occasions.
Ingredients
- Flank steak about 1 lb, thinly sliced and pounded to 1/4 inch thickness
- 1/2 cup Pecorino Romano or Parmesan cheese grated
- 1/4 cup fresh parsley finely chopped
- 2 tablespoons olive oil plus more for brushing
- Optional: 1/4 cup breadcrumbs 2 tablespoons pine nuts, 2 tablespoons raisins
- Salt and pepper to taste
- Kitchen twine or toothpicks, as needed
Instructions
- Prep the oven: Preheat your oven to 375°F (190°C).
- Prepare the meat: Lay the flank steak on a sturdy cutting board and gently pound it to an even thickness (1/4 inch). Season lightly with salt and pepper.
- Make the filling: In a bowl, combine grated cheese, chopped parsley, and optional breadcrumbs, pine nuts, or raisins.
- Fill and roll: Spread the filling evenly over the meat, leaving a small border around the edges. Starting from the short end, roll the steak tightly.
- Secure the braciole: Tie the roll with kitchen twine at 1-inch intervals, or use toothpicks to hold it together.
- Brush with olive oil: Lightly brush the outside of the roll with olive oil, coating all sides for added moisture and flavor.
- Bake in the oven: Place the braciole in a baking dish, cover tightly with foil, and bake for 1 to 1.5 hours, depending on the size of the rolls.
- Finish browning: Remove the foil, bake uncovered for an additional 15-20 minutes to brown the exterior.
- Rest and serve: Let the braciole rest for 10 minutes, then slice and serve. Enjoy!
Notes
- To add depth, brown the braciole in a skillet before baking for extra flavor.
- Resting the braciole is key—this keeps the juices in for a moist, tender slice.
- Feel free to experiment with other cheeses or add-ins, like provolone or finely chopped nuts, for a personal touch.