Beef Braciola

1. 1

   Place steak between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.

2. 2

   Place croutons and next 4 ingredients in a food processor or blender; process until mixture forms a paste. Spread mixture evenly over steak to within 1/2 inch of edges. Roll up steak, beginning with a narrow end, and tie with kitchen twine. Sprinkle evenly with pepper.

3. 3

   Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add steak roll, and cook 8 minutes or until browned, turning occasionally.

4. 4

   Pour sauce into a 3-quart electric slow cooker; top with steak roll. Cover and cook on HIGH 1 hour. Reduce heat to LOW; cook 5 hours or until steak is tender. Cut braciola into 10 slices. Serve with marinara sauce.

5. 5

   Beef brachiola (brah-chee-OH-lah) refers to a cut of meat, usually flank steak, that is topped with breadcrumbs, cheese, and herbs before it is rolled up and slowly baked.

No additional tips available.