Pasta with Bracciole Flank Steak
Treat yourself to the ultimate Italian-inspired comfort food with this Pasta with Bracciole Flank Steak recipe. Succulent flank steak is rolled with a flavorful filling of garlic, parsley, Parmesan, and breadcrumbs, then simmered to perfection in a rich tomato and red wine sauce. The slow-cooked bracciole becomes melt-in-your-mouth tender, perfectly complementing a generous serving of al dente spaghetti. Finished with a hint of fresh basil, this dish is a hearty, satisfying feast that’s ideal for family dinners or special occasions. Simple yet impressive, this recipe combines traditional cooking techniques with robust, homey flavors. Pair it with crusty bread and a glass of red wine for a restaurant-worthy dining experience.
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Recipe Information
Ingredients
- 1 pound flank steak
- 4 pieces garlic cloves
- 0.5 cup fresh parsley
- 0.5 cup grated Parmesan cheese
- 0.5 cup breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 28 ounces canned crushed tomatoes
- 0.5 cup dry red wine
- 1 medium onion
- 1 teaspoon dried oregano
- 16 ounces spaghetti or pasta of choice
- 0.25 cup fresh basil leaves
Instructions
Lay the flank steak flat on a clean cutting board. If necessary, pound it to an even thickness of about 1/4 inch.
Mince 2 garlic cloves and finely chop the parsley. In a bowl, mix together the minced garlic, parsley, grated Parmesan cheese, breadcrumbs, salt, and black pepper.
Spread the mixture evenly over the surface of the steak, leaving a 1-inch border around the edges.
Roll the steak tightly into a log, starting from one of the shorter sides. Secure the roll with kitchen twine, tying it in several places to keep it intact while cooking.
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat. Sear the bracciole roll on all sides until browned, about 2–3 minutes per side. Remove the roll from the skillet and set aside.
Finely chop the onion and slice 2 remaining garlic cloves. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3–4 minutes.
Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 2 minutes.
Stir in the crushed tomatoes and oregano. Bring the sauce to a simmer, then return the bracciole to the skillet, nestling it into the sauce. Cover and simmer on low heat for 90 minutes, turning the bracciole occasionally and spooning sauce over it.
While the bracciole cooks, boil a large pot of salted water and cook the pasta according to the package instructions. Drain and set aside.
After 90 minutes, remove the bracciole from the sauce and let it rest for 5 minutes before slicing it into 1/2-inch thick pieces. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the pasta in bowls or on plates, topped with slices of bracciole and spoonfuls of sauce. Garnish with fresh basil leaves.
Nutrition Facts
Calories |
2963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 6592 mg | 287% | |
| Total Carbohydrate | 253.8 g | 92% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 47.8 g | ||
| Protein | 195.9 g | 392% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 854 mg | 66% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 4922 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
