Wednesday, October 04, 2006
Turn the heat down, Giada
Everyday Italian Copyright 2005
2/3 cup grated Pecorino Romano cheese
1/3 cup grated Provolone
½ cup dried Italian-style bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1 garlic clove, minced
4 tablespoons olive oil
1 flank steak ( 1 ½ pounds) I used a 'London Broil'
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 cup dry white wine
3 ¼ cups Marinara Sauce I used a jar of sauce
In a medium bowl, stir the cheeses, bread crumbs, parsley, and garlic to blend. Stir in 2 tablespoons of the oil and set aside. Lay the flank steak flat on the work surface, and sprinkle with ½ teaspoon each of salt and pepper. Sprinkle the bread-crumb mixture evenly over the steak to cover the top evenly. Starting at one short end, roll up the steak as for a jelly roll and enclose the filling completely. Using kitchen twine, tie the steak roll to secure. Sprinkle the braciola with the remaining salt and pepper. I couldn't find twine anywhere. I had to use toothpicks.
Preheat the oven to 350 degrees F. In a large, heavy ovenproof frying pan, heat the remaining 2 tablespoons of oil over a medium flame. Add the braciola and cook until brown on all sides, about 8 minutes. Add the wine and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake, turning the braciola and basting with sauce every 30 minutes, until the meat is almost tender, about 1 ½ hours. Uncover and continue baking until the meat is tender, about 30 minutes longer.
Remove the braciola from the sauce. Using a large, sharp knife, remove the kitchen twine and cut the braciola crosswise and diagonally into ½-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
This can be made ahead and reheated. I sliced it and topped it with the breadcrumb mixture I had leftover before I reheated it.
Make 4 main course servings.
I was trying to use up the meat I had on hand. I thought I had a flank steak but it turned out to be what they call a London Broil here. I'm not sure what that is, it might be a cut of sirloin. I pounded it a bit and figured after the long cooking, it wouldn't matter much. I don't think it did. This was pretty good but I used a jarred sauce and it got really concentrated. I should have added more wine or water. Jarred sauce is saltier and sweeter than homemade and concentrated down, it was just too intense.
I have to a bone to pick with Giada over her cooking temperature. 350 degrees was too high. My sauce started to burn and I had to turn it down. I only cooked mine for about 1 1/2 hours and it was plenty tender.
A Blast From The Past: Cinnamon-Cider Cranberry Cake from November 2005. A great recipe for fall. I remember that it was better after a day or two, once the cranberries mellowed out.
Question of the Day: How often do you eat beef?