Did you ever watch the show “Everyone Loves Raymond”? This is the dish that Deborah made that Frank loved so much (and made Marie so angry). And it is really very good. Flank steak, pounded thin, wrapped around a delicious Italian stuffing, browned, and then braised in red wine and topped with marinara.
Pound the steak to ¼-½“ thick, and cut into 6-8 long cutlets.
Blend and coarse chop the stuffing ingredients by pulsing in a food processor.
Season the cutlets with salt & pepper, and lay a prosciutto and a cheese slice on each cutlet.
Apply the filling in an even layer on top of the cutlet, press it down firmly and sprinkle over it with a little allspice or nutmeg.
Roll the cutlet up very tightly, starting with a narrower end and rolling to the wider end. Secure with a toothpick or butchers twine.
If you want to work ahead and finish these the next day you can stop at this point and refrigerate the braciole. This will help to “set” the roll so it holds together.
Place the braciole, seam side down in a skillet of hot oil to quickly seal the seam. Then brown the rest of the outside. You don’t want to cook them here, just brown them. After browning, you should be able to remove the toothpicks or twine.
Preheat your oven to 225 degrees F.
Place the braciole in a casserole dish and add the wine, simmer for 1 hr at 225. Check at a 1/2 hour and 3/4 hour, and add more wine if needed.
Add some of the marinara over the top, cover with foil, and simmer for 2-3 hours at 225.
Serve the Braciole with rest of the marinara sauce and some pasta or risotto.
