Ingredients:

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1 1/2 lbs flank steak

4 oz pancetta, sliced

3 tbsp grated Parmesan

2 tbsp chopped parsley

3 tbsp olive oil

Garlic powder, salt and pepper to taste

6 oz red wine

2 cups of beef broth (or vegetable broth)

12 oz bag frozen peas

1 tbsp chopped onions

Kitchen twine

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Directions:

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• Lay flank steak on a clean surface.

• Sprinkle with garlic powder, salt and pepper to taste.

• Add a few slices of pancetta to cover the entire surface of the meat.

• Sprinkle the grated Parmesan and parsley evenly over the pancetta.

• Carefully roll the meat and filling into a roll.

• Secure roll with kitchen twine so it won’t open during cooking.

• Place olive oil in large casserole pan.

• Cut remaining pancetta into slivers.

• Add pancetta to pan.

• Heat over medium flame until pancetta is crisp.

• Remove crispy pancetta and set aside.

• Place rolled meat (Braciolone) in pan.

• Brown evenly on all sides.

• Add wine and cover.

• Add broth and bring to a slow simmer.

• Cook meat on medium low in covered casserole for about 45 minutes.

• Make sure to stir often so meat doesn’t stick to bottom of pan.

• Add some water if needed.

• Add the frozen peas, chopped onion and crispy pancetta.

• Cover and allow flavors to blend together.

• Adjust seasoning if needed.

• Cook for an additional 10 to 15 minutes or until peas are soft.

• Let meat and peas rest covered for 5 minutes.

• Remove meat and slice into portion sizes.

• Remove kitchen twine from meat after slicing.

• Place meat in the center of a serving tray.

• Arrange peas around meat.

• Drizzle with pan juices.

• Serve hot.

TIPS:

This Braciolone can also be cooked in tomato sauce for your Sunday meal. Just let it simmer on low for an hour. Use the sauce with your favorite pasta!

For a different twist on flavor, use mortadella instead of pancetta.

Flank steak is expensive so, if you’re on a budget, use sirloin steak instead. Make sure to butterfly the steak (or have your butcher do it) so that the meat is not too thick. Thickness should be about 1/2”. Just remember that sirloin is a tougher cut of meat and, therefore, will need to simmer longer to achieve tenderness.