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1
Youll also need a roll of butchers twine for this recipe.
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2
In a large bowl place your breadcrumbs, garlic, onion, cheese, 3 tablespoons olive oil and parsley.
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3
Mix to combine.
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4
Season the mixture with salt and pepper to your taste.
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5
Unwrap your round steak package and cut the steak into 4 pieces.
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6
Put the 4 steaks on a work surface.
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7
Sprinkle the bread crumb mixture evenly over each of the steaks.
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8
Finely slice the 4 garlic cloves and place one clove near the middle of each steak.
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9
Now roll up each steak jelly roll style as tightly as possible without squeezing too much filling out.
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10
Tie each roll closed with a piece of butchers twine.
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11
I wrap tightly four times across the width and 4 times length wise.
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12
Heat a large sauce pot or skillet over medium high heat and add the 1/4 cup of olive oil.
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13
Add the steaks and cook them, turning them a few times until slightly browned on all sides.
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14
The purpose of this is to sear your steaks, tenderize them and leave your steak moist.
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15
I usually use the same pot that I will be making my Italian sauce in.
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16
When the steaks are done, set them aside on a plate and now you are ready to make your Italian sauce.
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17
If you dont have time to make your sauce from scratch, you can use jarred sauce.
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18
Heat your sauce over medium heat as per the recipe instructions.
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19
For the last 1 hour of heating the sauce, add the braciole.
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20
Youll need to do this so that the braciole is fully cooked.
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21
And it will make a difference in the flavor tooso its worth the wait.
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22
Once cooked in the sauce carefully take out the braciole with tongs.
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23
Be carefulthey will be very tender but delicious!
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24
Serve braciole and sauce over your favorite pasta.
