Leigh Beisch
Total Time
1 Hour 30 Mins
Makes 4 servings

Braciole is a traditional Italian braised beef dish usually stuffed with meat and cheeses. Ours is stuffed with winter greens, but it's just as satisfying as the original. Prep and Cook Time: 1 hour, 30 minutes. Notes: If you have filling left over, serve it as a side dish or save for another night, to toss with pasta for a hearty main course.

How to Make It

Step 1

Heat olive oil in a large frying pan over medium-high heat. Add onion and cook until lightly browned, about 3 minutes; add garlic and anchovy paste and cook 2 minutes more. Add kale and sauté until beginning to wilt. Stir in 1 cup chicken stock and cook until most of the liquid has evaporated and the greens are completely wilted, about 10 minutes.

Step 2

Remove pan from heat and stir in cheese, currants, pine nuts, salt, and pepper.

Step 3

Lay flank steak on a large piece of plastic wrap and top with a second piece of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound beef to an even thickness of 3/8 in. Discard top sheet of plastic wrap. Spread filling on beef in a 1/2-in.-thick layer, leaving a 1/2-in. border on all sides.

Step 4

Beginning with a long edge and using plastic wrap as a guide, roll beef around filling and place it on the counter, seam side down. Tie beef with butcher's twine at 1-in. intervals, then tie one string around the roll lengthwise so the ends are tucked in and the filling is contained. Sprinkle beef generously with salt and pepper.

Step 5

Heat vegetable oil in a large high-sided frying pan over medium-high heat. Add beef and cook, turning, until well browned on all sides, about 8 minutes. Pour in wine and remaining 2 cups chicken stock, cover, lower heat until liquid in pot is gently simmering, and cook 13 minutes.

Step 6

Transfer beef from pot to a cutting board, cut off butcher's twine, and cover with foil. Bring braising liquid to a boil over high heat and boil until reduced to 1/2 cup, about 15 minutes. Slice beef into 1/2-in. slices and serve with gravy.

Step 7

Note: Nutritional analysis is per serving.

Ratings & Reviews

gatsby2's Review

January 14, 2014
This was a fun recipe with beautiful results, but honestly, I haven't made the whole recipe since that first time. I so loved the stuffing that I make that as a side dish on a regular basis. Based on the ingredients, I call it Sicilian Kale. It is amazing how meaty and filling it is. I think the combo of the chicken broth and anchovy paste is what makes it so delicious.

jlberry00's Review

July 19, 2010
I needed a new recipe for flank steak, this was excellent, Even my children ate it and had seconds. The instructions were easy to follow. I used broccoli rabe instead of the kale. The steak was so tender and juicy; a very impressive presentation as well.