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Delicious, distinctive, and fun to make and serve, this has a festive feel to it. Lots of extra sauce could be served over pasta for a matching side. We did vary the cheeses to use what we had on hand -- lots of asiago -- and the result was outstanding. Made for PRMR April 2008.
I have made this quite a few times and its always impressed guest. I use flank steak so its a awesome recipe for a cheap cut of meat. I skip the searing sometimes too and it still comes out great.
Very good. I have never had braciole before, and I am pleasantly surprised. I did not use the wine, but subbed chicken broth in it's place. I am sure it would have been even better with the wine, so I will be sure to have some on hand for it next time. It's a great recipe to use flank steak and it doesn't come out all tough. Made and Reviewed for Please Review My Recipe Tag - Thanks! :)
This is really excellent and worth the extra time to make. It's not hard at all and it is really a comforting meal to make on the weekend. It would be a very impressive dish to serve to company! It is definitely going into my tried-and-true recipes cookbook. Thanks so much for posting.
I'm so glad I made this! I made some very minor edits based on what I had on hand, all with great results. I had panko on hand, rather than seasoned breadcrumbs, and I just seasoned them to taste. I had some fresh roasted chestnuts on hand leftover from making another recipe and thought they'd be great chopped up and added in, a nice nutty flavour. I pounded the thickest part of the flank out to be a more equal depth, next time I might buy a thicker flank steak and butterfly it. My steak rolling skills could use a LOT of practice, lol, but this still turned out wonderful! I loved it and I loved the results and couldn't think of a better recipe to practice. The Beau gave it 4 stars but he's a really picky eater, so what does he know?! :) Next time I would try adding rosemary to the stuffing, a strong herb would stand up very well with this. I served it over fried squares of herbed polenta and it was a wonderful dish for a Sunday night dinner, served with a very big Syrah. Thanks for posting, Recipe Reader, I can't wait to make again.
Yummy. I usually alter recipes depending what I have on hand. I used thinly sliced USDA top round slices, and varied the stuffing mix, and made it stove top. I also make this stove top, and cut the cooking time in half. I think I like the individual servings work better than the flank log. Easier to handle for me.