Yield: 4 servings (serving size: 1 slice braciola and 3/4 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 329
  • Fat: 15.4g
  • Saturated fat: 5.1g
  • Protein: 25.4g
  • Carbohydrate: 22.5g
  • Cholesterol: 52mg
  • Iron: 4.4mg
  • Sodium: 927mg
  • Calories from fat: 42%
  • Fiber: 4.0g
  • Calcium: 98mg


  • 1 (1-pound) lean flank steak
  • 1/2 cup chopped onion
  • 1/4 cup fresh French breadcrumbs
  • 3 tablespoons raisins
  • 3 tablespoons shredded fresh Parmesan cheese
  • 1 tablespoon pine nuts, toasted
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced
  • 1 (14-ounce) can fat-free, less sodium chicken broth, divided
  • 1 tablespoon olive oil
  • 2 (8-ounce) cans no-salt-added tomato sauce
  • 1 (8-ounce) can roasted garlic tomato sauce


  1. Place flank steak on a large chopping block; pound steak to 1/4-inch thickness using a meat mallet or rolling pin.
  2. . Combine onion and next 11 ingredients in a bowl; stir in 1/3 cup chicken broth. Spread stuffing over flank steak to within 1/2 inch of edges. Roll up steak, jelly-roll fashion, starting with 1 long side. Secure steak at 2-inch intervals with twine.
  3. . Heat oil in a large nonstick skillet over medium-high heat. Add steak roll; cook 8 minutes, browning on all sides. Add remaining chicken broth and 3 cans tomato sauce.
  4. . Bring to a boil; cover, reduce heat, and simmer 2 hours, turning steak over once. Cut braciola into 4 slices.
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