Imagine cutting into a perfectly rolled beef masterpiece that reveals a stunning spiral of savory prosciutto, fragrant garlic, and melted Parmesan cheese. This Prosciutto Stuffed Beef Braciole isn't just a recipe—it's a show-stopping Italian dish that will transform your ordinary dinner into an extraordinary culinary experience. Prepare to impress your guests and tantalize your taste buds with this classic Italian comfort food that combines tender beef, rich flavors, and a technique that looks far more complicated than it actually is!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 slices beef flank steak
- 100g prosciutto, thinly sliced
- 50g grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Lay out the beef flank steak slices on a clean cutting board and pound them to an even 1/4-inch thickness using a meat mallet, ensuring they are uniformly thin and tender.
- Season both sides of the beef slices generously with salt and freshly ground black pepper.
- In a small mixing bowl, combine minced garlic, chopped parsley, and grated Parmesan cheese to create the filling mixture.
- Spread the prosciutto slices evenly across each flattened beef slice, leaving a small border around the edges.
- Sprinkle the garlic, parsley, and Parmesan cheese mixture over the prosciutto, distributing it evenly.
- Carefully roll each beef slice tightly from one end to the other, creating a compact cylindrical shape.
- Secure each rolled braciole with kitchen twine or toothpicks to prevent the filling from falling out during cooking.
- Heat olive oil in a large, heavy-bottomed skillet over medium-high heat.
- Sear the braciole on all sides until they develop a golden-brown crust, approximately 2-3 minutes per side.
- Reduce heat to low, cover the skillet, and continue cooking for 45-50 minutes, turning occasionally to ensure even cooking.
- Check the internal temperature of the beef reaches 145°F (63°C) for medium-rare doneness.
- Remove braciole from the skillet and let rest for 5-10 minutes before removing the twine or toothpicks.
- Slice the braciole diagonally into medallions and serve hot, optionally garnishing with additional fresh parsley.
Tips
- Choose the right cut: Flank steak works best, but you can also use top round or skirt steak for similar results.
- Pounding technique matters: When flattening the beef, use even, gentle strokes to create a uniform thickness without tearing the meat.
- Don't overstuff: Leave a small border around the edges when adding prosciutto and filling to prevent spillage during rolling.
- Secure tightly: Use kitchen twine or toothpicks to ensure your braciole stays compact during cooking.
- Sear for flavor: The initial high-heat searing creates a delicious golden crust that locks in moisture and adds depth to the dish.
- Low and slow cooking: The extended cooking time at low heat ensures the beef becomes tender and the flavors meld beautifully.
- Rest before serving: Allowing the braciole to rest for 5-10 minutes helps redistribute the juices, ensuring each slice is moist and flavorful.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 2g
Protein: 45g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 120mg
