Recipe description:
An Italian favorite, this Flank Steak is rolled up with a savory mushroom mixture and slow cooked in crushed tomatoes.
Ingredients:
• 1 beef Flank Steak 1-1/2 to 2 pounds (500 g. to 1 Kg.)
• 1 cup finely diced mushrooms
• 1/2 cup finely diced onion
• 1/2 cup grated Parmesan cheese
• 1 can 28 ounces (793.79 g.) crushed tomatoes
• 1 tablespoon Italian seasoning blend
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 2 cups cooked polenta, warmed
Preparation:
1. Combine mushrooms, onion, cheese in medium bowl; set aside.
2. Cover beef Flank Steak with plastic wrap; pound until steak is 1/4 inch (0.64 cm) thick.
Cook's Tip: For a larger flank steak, cut it in half horizontally. Pound the two halves, top evenly with mushroom mixture and roll up each to make two smaller, more manageable rolls.
3. Season steak on both sides with 1/2 teaspoon salt and pepper. Arrange mushroom mixture evenly over steak, leaving 1-inch (2.54 cm) border on all sides. Starting on long side, roll up steak to enclose mushroom mixture. Secure roll with butchers twine.
4. Place tomatoes in slow cooker; stir in remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper and Italian seasoning. Add beef roll to sauce, turning once to coat. Cooked, covered, on HIGH 4 hours or on LOW 6 hours or until beef is tender.
5. Cut braciole diagonally into ½ inch (1.27) thick slices. Serve over pasta or polenta topped with sauce, as desired.
“Courtesy of BeefItsWhatsForDinner.com.”