Dan's Braciole
When choosing a steak for this dish, find one without a lot of fat. Skirt steak ("flap meat") works too. If the number of diners warrants it, make two, or more increasing ingredients to suit.
2-4 # flank steak (or enough to feed number of diners well)
1 pkg pepperoni, sliced
1 small can sliced olives, drained well
¼ c. bread crumbs
1 hard boiled egg (2 if you really like egg)
4-5 cloves garlic, chopped fine
Olive oil
6 pc. clean cotton string -- cut into 12" pieces, soaked in cold water
2 T pine nuts (use more if you like, but they're expensive)
2 c. shredded mozzarella
1 piece plastic wrap -- big enough to cover meat twice, with some left over
1 batch of your favorite marinara or spaghetti sauce without meat in it
Preheat oven to 375.
1. Trim fat from meat. Sprinkle plastic wrap with a little cold water. Lay meat on one side of wrap. Fold wrap over to cover. Using your favorite tool, pound steak to flatten it as thin as possible (1/2" is good) without tearing. Set aside as is.
2. Chop pepperoni into small pieces. Place into medium bowl.
3. Chop egg as if making potato salad, yolks and all. Add to bowl.
4. Add about half the garlic and mix well. Stir in about ½ c. cheese.
5. Spread some oil over meat. Sprinkle remaining garlic on top.
6. Uncover steak, but leave on plastic for rolling. Spread filling over meat, about ¼" thick and only to within about 1" from edges. Do not overfill.
7. Top with olives, pine nuts, and another ½ c. cheese.
8. Starting with closest side, lift plastic and begin rolling away from you, pulling wrap off and tucking any filling back into the ends as you go.
9. Tie, using wet strings about every inch or so until entire roll is secure. Trim ends of string.
10. In heavy pan, heat 1-2 T oil to just below smoke point. Carefully place roll into oil and sauté, turning, to brown very well on all sides. Remove from pan and place into shallow baking dish. Pour sauce over meat and cover tightly.
11. Roast 15 minutes. Reduce temperature to 350 and continue roasting another 40 minutes.
12. Uncover and sprinkle remaining cheese on top. Return to oven uncovered to melt cheese.
13. Slice across into 1 - 1 1/2" rounds. On plate spoon sauce over top.
This is great served with a pasta side using remaining sauce to top.
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