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Beef Braciole with Polenta

Traditionally served during holidays, Beef Braciole is a classic Italian-American dish of parmesan and bread crumb-stuffed flank steak braised in marinara. In our version the steak is stuffed with parmesan, romano, and plenty of Good Fella Italian herb then simmered in a savory red-wine laden tomato sauce. 

Beef Braciole with Polenta

Difficulty: Moderate
Prep time: 15 minutes
Cook time: 25 minutes
Serves: 2-3


1 lb.  Flank Steak
TT  Good Fella Italian Herb
1/2 cup  Parmesan, shredded
1/4 cup  Romano, grated
1/4 cup Italian Breadcrumbs
2 Garlic Cloves
1 T  Parsley
3 T  Olive Oil, divided
1/2 cup  Red Wine
2 cups Marinara
Fresh Basil, for serving



  1. Lay the flank steak on a cutting board.  For thicker cuts, butterfly and use a meat mallet to tenderize and pound to even thickness.  Divide into 4 portions. Season with Good Fella.

  2. In a mixing bowl, combine the parmesan, romano, breadcrumbs, minced garlic, and 1 tablespoon of olive oil.  Season with Good Fella, then divide mixture among the 4 portions of steak.

  3. Roll up each portion of steak, then secure with kitchen twine.

  4. Heat a skillet over medium-high heat.  Add the remaining olive oil, then sear the rolls 1 minute per side.  Remove the rolls from the pan, then deglaze with wine.  Lower the heat, then whisk in the marinara.  Return the beef to the skillet, then cover and simmer for 20 to 25 minutes, basting occasionally with marinara.

  5. Serve beef braciole warm with marinara, fresh basil, and creamy polenta, if desired.
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