Ingredients:

  • 1 beef Flank Steak (1-1/2 to 2 pounds)
  • 1 cup finely diced mushrooms
  • 1/2 cup finely diced onion
  • 1/2 cup grated Parmesan cheese
  • 2 slices bacon or prosciutto, chopped (about 1 ounce)
  • 1 can (28 ounces) crushed tomatoes
  • 1 tablespoon Italian seasoning blend
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 2 cups cooked polenta, warmed

Cooking:

    1. Combine mushrooms, onion, cheese and bacon in medium bowl; set aside.
    2. Cover beef Flank Steak with plastic wrap; pound until steak is 1/4 inch thick.
Cook’s Tip: For a larger flank steak, cut it in half horizontally. Pound the two halves, top evenly with mushroom mixture and roll up each to make two smaller, more manageable rolls.
  1. Season steak on both sides with 1/2 teaspoon salt and pepper.  Arrange mushroom mixture evenly over steak, leaving 1-inch border on all sides. Starting on long side, roll up steak to enclose mushroom mixture. Secure roll with butchers twine.
  2. Place tomatoes in slow cooker; stir in remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper and Italian seasoning. Add beef roll to sauce, turning once to coat. Cooked, covered, on HIGH 4 hours or on LOW 6 hours or until beef is tender.
  3. Cut braciole diagonally into 1/2″ thick slices.  Serve over pasta or polenta topped with sauce, as desired.
Alternate Cooking Method:
  1. This recipe can be made in a 6-quart electric pressure cooker. Combine mushrooms, onion, cheese and bacon in medium bowl; set aside. Cover beef Flank Steak with plastic wrap; pound until steak is 1/4 inch thick. Season steak on both sides with 1/2 teaspoon salt and pepper. Arrange mushroom mixture evenly over steak, leaving 1-inch border on all sides. Starting on long side, roll up steak to enclose mushroom mixture. Secure roll with butchers twine. Place tomatoes in pressure cooker; stir in remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper and Italian seasoning. Add Braciole to pressure cooker, turning once to coat. Close and lock pressure cooker lid. Use meat, stew or high-pressure setting on pressure cooker; program 60 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Continue as directed in step 5. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)

 

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

 

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 327 Calories; 90.9 Calories from fat; 10.1g Total Fat (4.1 g Saturated Fat; 0.1 g Trans Fat; 0.8 g Polyunsaturated Fat; 3.6 g Monounsaturated Fat;) 75 mg Cholesterol; 1027 mg Sodium; 28.6 g Total Carbohydrate; 3.8 g Dietary Fiber; 30.8 g Protein; 4.3 mg Iron; 823 mg Potassium; 10.1 mg NE Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.3 mg Zinc; 35.2 mcg Selenium; 116.2 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, and Potassium.

 

“Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com”