Braciole with Grape Tomatoes

1. 1

   Preheat oven to 475 degrees F. In small bowl, combine bread crumbs, garlic, Pecorino, parsley, 1 tablespoon oil, and 1/4 teaspoon freshly ground black pepper.

2. 2

   On large sheet of waxed paper, with flat side of meat mallet or heavy skillet, pound steak to even 1/2-inch thickness.

3. 3

   Spread crumb mixture over steak in even layer; press into meat.

4. 4

   Starting at 1 long side, roll steak into long cylinder (about 2 1/2 inches in diameter) to enclose filling completely.

5. 5

   (Some bread crumbs may spill out.)

6. 6

   With butcher's twine or kitchen string, tie roll tightly at 1-inch intervals.

7. 7

   Place roll in center of 18 inch by 12 inch jelly-roll pan.

8. 8

   Rub remaining 1 teaspoon oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper all over steak.

9. 9

   Scatter tomatoes around steak.

10. 10

    Roast 25 to 27 minutes or until temperature on meat thermometer, inserted into thickest part of roll, reaches 130 degrees F. Let steak stand in pan 10 minutes to set juices for easier slicing.

11. 11

    Remove and discard twine; cut roll crosswise into 1/2-inch-thick slices.

12. 12

    Transfer meat and tomatoes with their juices to serving platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.