Braciole

Directions

1. Preheat your oven to 325 degrees. In a saucepan heat the olive oil over medium high heat.
2. Add the garlic clove and yellow onion. Sauté until the yellow onion is translucent.
3. Add the chopped tomato, white wine, chicken broth, Italian Parsley, salt, and pepper. Bring to a boil and lower to a simmer.
4. Heat a small sauté pan over high heat. Add the pine nuts and immediately remove the pan from the heat. Toss until the pine nuts are toasted. Remove to a bowl to cool.
5. To the bowl add the mint, Italian parsley, garlic, grated Parmesan cheese, lemon juice, and olive oil. Mix well.
6. Place the flank steak between two sheets of plastic. Pound out the flank steak with a kitchen mallet to a thickness of a 1/4 inch. Salt and pepper both sides.
7. Spread the filling all over the flank steak. Roll up the flank steak against the grain and tie up with butcher twine across the roll.
8. In a large oven proof sauté pan heat the olive oil over medium high heat. Add the roll and brown on all sides. Pour the red wine and sauce over the roll. Place in the oven and roast for 1 hour.
9. Remove from the oven and allow to sit for 15 minutes before slicing.