Recipes:
**Baked Beef Braciole**
**INGREDIENTS**
1½ pounds flank steak,
butterflied
½ cup grated Romano
cheese
½ cup chopped fresh
parsley
1 clove garlic, crushed
1 (10-ounce) package
frozen chopped
spinach, thawed,
drained
4 tablespoons
vegetable oil,
divided
1 (28-ounce) can
Italian-style crushed
tomatoes
½ teaspoon dried
oregano
**SERVES 4**
**Make Ahead**
You can prepare the
steak through step 1 up to
8 hours ahead. Refrigerate
until ready to proceed as
recipe directs in step 2.
**VARIATION**
Substitute
Parmesan cheese
for the Romano
cheese for a unique
Italian flavor.
**1** Preheat oven to 375°F.
Lay steak flat on a work
surface. Spread Romano,
parsley, garlic and spinach
over steak. Roll steak jelly
roll-style; secure with
kitchen twine.
**2** Heat 2 tablespoons oil
in a large ovenproof
pot; add steak. Cook,
turning occasionally, until
browned on all sides,
about 10 minutes.
**3** Add remaining oil,
tomatoes and oregano
to pot; cover. Place in
oven. Cook until steak is
tender, about 1 hour.
**4** Remove steak from
pot; cut and remove
kitchen twine. Slice steak
into rolls.
Make It Quicker
• For the quickest
butterflied steak, ask
the butcher in the meat
department at your
supermarket to do the
task for you.
