December 17th, 2008
Recipe by Paula Bowman
Preheat oven to 350-deg. F.
Combine bread crumbs, feta, red peppers, 1 tbsp olive oil, basil and garlic together in a bowl; set aside.
Lay flank steak on a flat work surface with the grain of the meat running parallel to the front of you. Spread bread crumb mixture evenly over top of steak and season with freshly ground pepper. Starting at end closest to you, roll up the meat tightly, jellyroll style, and tie ends and middle securely using butcher's twine. Season all sides of braciole with salt and pepper.
Heat remaining 2 tbsp oil in large heavy-bottomed oven-safe saucepan or Dutch oven over high heat. Add braciole and sear, turning as necessary until browned on all sides, about 10 minutes. Add water to pan and scrape golden brown flavourful bits using a wooden spoon. Bring to a boil and add tomato sauce. Cover pan with lid or foil and place in oven to braise, basting and turning every 30 minutes until meat is tender, about 1-1/2 hours. Remove from oven and let sit 5 minutes before serving.
As braciole finishes cooking, cook Orecchiette pasta to al dente in a large pot of boiling salted water, drain and toss in butter.
To serve, cut braciole crosswise into 6 slices. Place 1 slice on each of 6 warmed plates. Stir parsley into sauce and spoon over top of meat. Serve with buttered Orecchiette and Parmesan cheese if desired.
Per serving: 335 calories, 13 g fat, 56 mg calcium, 724 mg sodium, 13 g carbohydrates, 2 g fibre, 38 g protein; excellent source of vitamin B12, iron and zinc; good source of vitamin A, niacin and vitamin B6.