Braciole an easy recipe that is perfect for a special occasion. Flank Steak is topped with cheese, herbs, and breadcrumbs, seared, and then roasted in tomato sauce.

First, you want to use a meat mallet to pound out a flank steak getting it as thin as possible. You need to be able to roll the steak up.

Next, mix up the filling by combining Parmesan, provolone, garlic, seasoned breadcrumbs, and fresh parsley in a bowl.

Evenly spread the cheese, garlic, breadcrumb, and parsley mixture over the steak. You want to completely cover one side of the steak.

Tightly roll up the flank steak and tie it securely using a few pieces of butcher's twine. Try not to let any of the filling fall out.

In a dutch oven over high heat, quickly sear the flank steak in olive oil until it has browned on all sides.

Finally, pour tomato sauce and wine over the browned meat. Cover the dutch oven with a lid and place the braciole in the oven to roast.

After 90 minutes, pull the dutch oven out of the oven, and let the braciole rest for 10 minutes before slicing it.

To serve the braciole, slice into pieces an inch thick. Remove the butcher's twine as you slice. Drizzle tomato sauce over the top.

Braciole pairs well with pasta, roasted potatoes, and sautéed spinach. Get the full recipe on