You may also like
Categories:
filling fresh ground pepper garlic Italian parsley basil Provolone cheese butchers twine olive oil FRESH ITALIAN TOMATO SALSA tomatoes olives green olives sweet peppers garlic capers flat Italian parsley oregano red pepper anchovy paste tomato paste olive oil red wine vinegar
Viewed: 34 - Published at: 3 years agoIngredients
- Braciole Meat and Filling
- 2 lbs top round beef steak pounded 1/4 inch thick
- Fresh ground pepper
- Minced garlic; at least 4 cloves
- 1/4 cup fresh chopped Italian parsley
- 1/4 cup fresh chopped basil
- 8 thin slices provolone cheese
- 8 thin slices prosciutto
- Butchers twine
- Olive oil on hand for brushing the braciole
- FRESH ITALIAN TOMATO SALSA (approx 1-1/2 cups)
- 6 chopped plum tomatoes
- 8 pitted Kalamata olives, chopped
- 8 pimento stuffed green olives, chopped
- 3 chopped mini sweet peppers - red, orange & yellow
- 4 cloves garlic, smashed and chopped finely
- 1 tablespoon capers, chopped finely
- 2 tablespoons chopped flat Italian parsley
- 1/4 teaspoon finely crushed dry oregano
- 1/4 to 1/2 teaspoon red pepper flakes
- 1 teaspoon Anchovy paste
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1-1/2 teaspoon red wine vinegar
Method
- Cover the steak with plastic wrap and pound out it out to an even 1/4-inch thickness; trim to square off the meat, if needed - for easy for rolling.
- Brush the interior of the meat with olive oil.
- Add the filling ingredients = pepper, garlic, parsley, basil, the cheese and prosciutto (I don't salt; the cheese & prosciutto add enough).
- Roll the beef in a jellyroll fashion, with the grain - so that it will be sliced against the grain when serving.
- Tie the roll with butcher twine about every 1-1/2 inch, and then one or two lengthwise, too.
- Brush the entire outside roll with olive oil and season with salt & pepper.
- Grill over direct heat starting with the seam side up; periodically turn the roll to brown all sides.
- Once sides are browned, position the braciole on the cooking grate opposite the hot fire (indirect heat), and place the lid on the grill. Position the lid vents directly over the braciole half open- this will help draw the heat and smoke its way.
- Continue to cook until the internal temperature reaches at the least, 145°F, up to 160°F.
- Remove from the heat and let rest at least 10 minutes before removing the twine and slicing into 1-1/2 inch slices.
- Top slices with fresh tomato salsa.
- Add all ingredients to a bowl, mix to incorporate. Cover and refrigerate at the least 1 hour up to 3, before serving.
