Twist On Italian Braciole In Marinara Sauce

Instructions

• In a medium sized bowl, mix together the garlic powder, parmesan, breadcrumbs, and dried basil. Set the mixture aside.
• Lay the flank steak on a clean surface and pound flat with a meat tenderizer. Sprinkle with salt and pepper.
• Place provolone on the meat and then evenly distribute the breadcrumb filling among the flank steaks and roll, beginning on the short end, all the way up (like a jelly roll).
• Tie the roll closed with butcher’s twine to secure the braciole.
• Pour the olive oil into a large pot and heat over medium high heat. Sear the braciole roll for about 1 minute on each side, just to brown the meat quickly. Then, add the tomato sauce to the pot and lower the heat to low.
• Cover and cook the braciole for an hour, basting the rolls occasionally to ensure they do not dry out.
• Serve hot along with the sauce and some cooked pasta.
• Enjoy!