Tested till perfect Braised Rolled Flank Steak

Braised Rolled Flank Steak

There are two steps to braising. First you brown the meat to seal in the juices, then
cover and cook it with a small amount of liquid at a low temperature for a long
time to break down the fibres.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2007

  • rating starrating starrating starrating starrating star


  • 1 flank 1flankmarinating steak, (about 2 lb/1kg)
  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 1 tsp 1tspdried marjoram
  • 1/2 tsp 1/2tspdried thyme
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 cup 1/4cupred wine
  • 1 can (28oz/796 mL) 1can (28oz/796 mL)tomatotomatoes
  • 2 tbsp 2tbsptomato paste


  • 1 1eggeggs
  • 1 cup 1cupfresh bread crumbs
  • 1/2 cup 1/2cupfinely chopped salami, or ham
  • 2 2cloves garlic, minced
  • 1/4 cup 1/4cupchopped rinsed green olivegreen olives
  • 1/4 cup 1/4cupfresh parsley
  • 1 tbsp 1tbsprinsed drained capercapers
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Stuffing: In bowl, beat egg. Add bread crumbs, salami, garlic, olives, parsley and capers; toss and set aside.

Starting at long side of steak and holding knife parallel to board, cut in half almost but not all the way through; open like book. Spread with stuffing, leaving 1/2-inch (1 cm) border on all sides.

Starting at same side, roll up; tie at 1 1/2-inch (4 cm) intervals. In large Dutch oven, heat oil over medium-high heat; brown steak all over. Transfer to plate. Drain fat from pan.

Fry onion, garlic, marjoram, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes. Add wine and bring to boil. Add tomatoes and mash. Add tomato paste and return to boil; reduce heat and simmer for 10 minutes.

Return rolled steak and any juices to pan; spoon sauce over top. Cover and braise in 300°F (150°C) oven for about 2 hours or until tender, turning and spooning sauce over top halfway through. Transfer to cutting board and tent with foil; let stand for 5 minutes before cutting into 12 slices.

Meanwhile, bring sauce to boil; reduce heat and simmer until sauce flows slowly when spatula is drawn across bottom of pot, about 5 minutes. Serve with steak. Makes 6 servings.

Nutritional Information Per serving:

cal 0370 pro 39g total fat 17g sat. fat14 6g
fibre 2g chol 100mg sodium 756mg

% RDI:

calcium 7 iron 33 vit A 12 vit C 42
folate 15
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