If you love Italian food, it doesn't get more authentic than these delicious beef braciole. Loaded with flavor, you'll want to make them again and again.
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat, and once hot, add onions. Cook until slightly opaque, 2-3 minutes. Add garlic and cook until aromatic - approximately 30 seconds to 1 minute. Then, remove from heat and add the mixture to a bowl.
Add the cheeses, breadcrumbs, parsley, olives, and 2 tablespoons of olive oil to your onions and garlic. Stir to combine.
Lay your flank steak out, season it with salt and pepper, and cover it in the onion/garlic/cheese mixture.
Starting at the top of the steak, begin rolling it tightly toward yourself and secure it with butcher's string.
Using the same skillet, heat 2 tablespoons of olive oil. Once hot, add your beef braciole to the skillet to sear. 2-3 minutes on each side. Once seared, remove from the pan and set aside.
Add wine and bring it to a summer in the skillet to deglaze it, ensuring you scrape all the tasty bits off the bottom.
Stir in the marinara, bring to a simmer, then add your beef back into the skillet.
Cover with a lid and bake for 15 minutes at 350F.
Bake uncovered for 10 more minutes at 350F.
Top with fresh herbs, serve, and enjoy :)
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Notes
Before rolling, pound the beef slices with a meat mallet to tenderize them and create an even thickness. This also helps the filling stay intact during cooking.
Allow your stuffed beef braciole to rest for a few minutes before serving to allow the juices to redistribute. This ensures a more flavorful and moist final dish.