Melt in Yo Mouth Beef Braciole Recipe
Melt in Your Mouth Beef Braciole is a savory and tender Italian dish featuring thinly pounded beef flank steak rolled with a flavorful spinach and cheese filling, seared to perfection, and baked in marinara sauce. Perfect for a comforting family meal or special occasion, this dish delivers rich flavors and a melt-away texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
For the Beef Braciole
- 1 pound beef flank steak, pounded thin
- Salt and pepper to taste
- Toothpicks or kitchen twine for securing
For the Filling
- 1 cup fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
For Cooking
- 2 cups marinara sauce (homemade or store-bought)
- 2 tablespoons olive oil
Instructions
- Preheat the Oven. Preheat your oven to 350°F (175°C) to prepare for baking the braciole after searing.
- Prepare the Steak. Lay the pounded flank steak flat on a cutting board and season both sides evenly with salt and pepper to enhance the flavor.
- Make the Filling. In a mixing bowl, combine chopped spinach, ricotta cheese, grated Parmesan, breadcrumbs, minced garlic, fresh basil, and parsley. Stir thoroughly until all ingredients are well incorporated into a uniform mixture.
- Assemble the Braciole. Spread the cheese and spinach mixture evenly over the steak, leaving a 1-inch border around edges to allow rolling without filling spilling out. Then, roll the steak tightly from one end to the other.
- Secure the Roll. Use toothpicks or kitchen twine to secure the braciole ends to keep the filling inside during cooking.
- Sear the Braciole. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, place the rolled braciole and sear it on all sides, approximately 3-4 minutes per side, until nicely browned.
- Add Marinara and Bake. Pour marinara sauce over the seared braciole, cover the skillet with a lid or aluminum foil, and transfer it to the preheated oven. Bake for 30-35 minutes or until the internal temperature reaches 145°F (63°C) for perfect doneness.
- Rest and Serve. Remove the braciole from the oven and let it rest for 5-10 minutes. Carefully slice into rounds and serve on a bed of marinara sauce. Optionally, garnish with fresh basil leaves and drizzle olive oil for added flavor and shine.
Notes
- For even cooking, pound the flank steak to uniform thickness.
- Use fresh herbs for best flavor, but dried can substitute in a pinch.
- Ensure the braciole is tightly rolled and secured to prevent filling leakage.
- Allow the meat to rest after baking to retain juiciness and ease slicing.
- Serve with pasta, crusty bread, or a fresh salad for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
Keywords: Beef Braciole, Italian beef roll, baked beef recipe, spinach ricotta filling, savory beef dish, comfort food, steak roll
