Bertolli

Charleston Beef Recipe List

Oak Steakhouse

17 Broad Street, Charleston, SC 29401
843-722-4220

BRACIOLE

4 Servings

Ingredients

1 Flank Steak
1/4 c Toasted Pine Nuts
1/4 c Parsley
1/4 c Golden Raisins
1 T Chopped Fresh Oregano,Thyme, and Sage
3 T Olive Oil
1lb Sweet Italian Sausage Link
1/4 lb Sliced Pancetta Bacon
Salt and Pepper
1 qt Red Wine
1 qt Veal Stock
1 qt Marinara

Method

  • Place flank steak on cutting board; butterfly and pound until thin between two sheets of wax paper.
  • Rub meat with olive oil, salt, pepper, fresh herbs, and parsley.
  • Place thinly sliced pancetta bacon, toasted pine nuts, and golden raisins evenly on beef.
  • Place Italian sausage in middle of flank steak.
  • Roll meat up in a cigar like fashion, keep it firmly closed tie with twine.
  • In roasting pan heat oil over high heat. Add meat turning each side until golden brown.
  • Add wine, stock, marinara, add any left over raisins, pine nuts, and herbs and cover with foil.
  • Place in oven at 300 degrees for 2 1/2 hours.
  • Remove meat from sauce. Strain fat from sauce. Reduce by 1/3 and serve.
  • Serve over mashed potato, risotto, or pasta.

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