Filed Under: Child, Dinner, Father's Day, Pasta, Pregnancy, Under 30 Mins

Feta-Stuffed Flank Steak Braciole with Buttered Orecchiette

Pronounced bra'zhool, this Italian stuffed steak is simple to prepare and most of the cooking requires little attention. If you can't find flank steak, inside round steak is a great substitute.

December 17th, 2008

Recipe by Paula Bowman

"This was very easy, flavourful and kind of different from the usual everyday dinners. Our four-year-old liked to stir the feta mix and especially pound the meat with a skillet — thought that was the coolest! Lots of laughs!"
Emil and Lianne Wessner, parents of Kai, 8, and Ã…sa, 4, Victoria
Prep Time
Prep: 25 min.
On the table: 1 hour, 45 min.
  • 1/3 cup dried bread crumbs
  • 1/4 cup crumbled feta
  • 1/4 cup roasted red peppers, cut into thin strips
  • 3 tbsp olive oil
  • 1 tbsp chopped fresh basil, plus more for garnish
  • 1 clove garlic, minced
  • 1 (1-3/4 lb) flank steak, pounded* to even 1/2-inch thickness
  • 1 cupwater
  • 3 cups homemade tomato sauce, or favourite store-bought
  • 1 package Orecchiette pasta (optional)
  • butter
  • chopped parsley for garnish
  • Parmesan cheese for garnish (optional)
  1. Preheat oven to 350-deg. F.

  2. Combine bread crumbs, feta, red peppers, 1 tbsp olive oil, basil and garlic together in a bowl; set aside.

  3. 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.

  4. 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.

  5. As braciole finishes cooking, cook Orecchiette pasta to al dente in a large pot of boiling salted water, drain and toss in butter.

  6. 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.

Nutrients Per Serving

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.

Feta-Stuffed Flank Steak Braciole with Buttered Orecchiette
Photo by James Tse
Food styling by Ian Muggridge
Prop styling by Sabrina Linn

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