Braciole is an Italian dish consisting of filling rolled inside of a flank steak. One tip for making the ultimate braciole is to pound the flank steak out to an even thickness.
Typical ingredients for filling braciole include bread crumbs, minced garlic, Italian cheese and parsley. Other fillings include prosciutto, hard-boiled egg and caramelized onion. If using bread crumbs, toast them ahead of time. To make caramelized onions, slice the onion thinly and cook very slowly in olive oil or butter until the strips are soft and golden brown.
To make braciole, mix the filling in a separate bowl, and add olive oil to hold it together. Season with salt and pepper. After pounding out the flank steak, spread the filling evenly in the middle. If using prosciutto, spread this out first. Roll the steak up like a jelly roll. Use cooking twine to secure the roll.
Another tip for the ultimate braciole is browning the meat before roasting it. After forming the roll, heat 2 tablespoons olive oil in a Dutch oven. Place the meat in the hot oil, and brown on all sides. Add tomato sauce and 1 cup wine. Cover the meat loosely with foil, and roast at 350 F for one hour. Baste the roll with sauce every 30 minutes. After one hour, remove the foil and roast an additional 30 minutes. This process makes the meat juicy.