Braised Rolled Flank Steak Braised Rolled Flank Steak

Braised Rolled Flank Steak Image by: Braised Rolled Flank Steak Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2007




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 facts Per serving: about

  • Sodium 756 mg
  • Protein 39 g
  • Calories 370.0
  • Total fat 17 g
  • Cholesterol 100 mg


  • Iron 33.0
  • Folate 15.0
  • Calcium 7.0
  • Vitamin A 12.0
  • Vitamin C 42.0
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Braised Rolled Flank Steak