Stephen'S Braciole

1. 1

   ["Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside. Mix softened butter and flour with a fork in separate bowl, set aside.", "Lay the flank steak flat on the work surface.", "Most likely, cut steak into 2 halves, to have 2 rolls, as upper portion is narrower than the lower portion.", "On waxed paper, layer over steak: basil leaves, asiago cheese, prosciutto to cover almost to the edges, then spread 1/2 Crumbs/garlic/nuts/parmesan/parsley paste mixture over prosciutto.", "Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll at ends and middle to secure. Sprinkle the braciole lightly with salt and pepper.", "Saute the braciole rolls in olive oil so it's browned evenly on all sides of roll, in an oven proof saute pan, about 8 minutes. Put in oven until thermometer reads for your favorite doneness, about 50-60 minutes. Depends on thickness of steak", "Saute onions in olive oil until translucent n a separate sauce pan. Add wine and chicken stock, bring to a boil, then lower heat to reduce slightly, then add flour/butter paste to thicken. Can add another handful of chopped parsley. Lower heat until meat is done.", "Remove braciole from oven, let rest 10 min, then cut into 1/2 "" to 1"" slices. Serve sauce over slices. Great to serve with parmigiana smashed potatoes."]

No additional tips available.