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Prep Time: 28 Minutes Cook Time: 137 Minutes |
Ready In: 165 Minutes Servings: 4 |
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Ingredients:
1 (1-pound) lean flank steak |
1/2 cup chopped onion |
1/4 cup fresh french breadcrumbs |
3 tablespoons raisins |
3 tablespoons shredded fresh parmesan cheese |
1 tablespoon pine nuts, toasted |
1 teaspoon dried parsley |
1/2 teaspoon dried oregano |
1/2 teaspoon dried rosemary |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 garlic clove, minced |
1 (14-ounce) can fat-free, less sodium chicken broth, divided |
1 tablespoon olive oil |
2 (8-ounce) cans no-salt-added tomato sauce |
1 (8-ounce) can roasted garlic tomato sauce |
Directions:
1. Place flank steak on a large chopping block; pound steak to 1/4-inch thickness using a meat mallet or rolling pin.
2. Combine onion and next 11 ingredients in a bowl; stir in 1/3 cup chicken broth. Spread stuffing over flank steak to within 1/2 inch of edges. Roll up steak, jelly-roll fashion, starting with 1 long side. Secure steak at 2-inch intervals with twine.
3. Heat oil in a large nonstick skillet over medium-high heat. Add steak roll; cook 8 minutes, browning on all sides. Add remaining chicken broth and 3 cans tomato sauce.
4. Bring to a boil; cover, reduce heat, and simmer 2 hours, turning steak over once. Cut braciola into 4 slices.
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