|Flank steak||1 1⁄2 Pound|
|Hot capicola||1⁄2 Pound|
|Provolone cheese||1⁄2 Pound|
|Tomato sauce||2 Cup (32 tbs)|
|Olive oil||1 Tablespoon|
1.On a chopping board, lay down your flank steak and cut across the grain.
2.Pre heat your pan to medium-high heat.
3.Start layering all the different types of meat , one over the other, bit by bit and make sure to add a layer of cheese in the center too.
4.Once all the layering is done, grab the meat towards your site and roll it up vertically, keeping all the meat intact.
5.Use a thread to tie up the meat together by sliding it underneath the role and making a double not at the top.
6.Continue to tie the knot, from the top to the bottom , making sure it holds all the meat properly.
7.In a pan, pour the olive oil and place the braciole once it has been rolled completely.
8.Use a tong to move the meat around in the pan, so its evenly cooked on both sides.
9.Once the meat has been seared on both sides, pour in the tomato sauce and let it cook for 30 mins.
10.Once cooked, cut the strings off.
11.Place a piece of the braciole on your serving dish along with some salad.
Serving size: Complete recipe
Calories 4435 Calories from Fat 2424
% Daily Value*
Total Fat 268 g411.7%
Saturated Fat 113.3 g566.3%
Trans Fat 0 g
Cholesterol 901.1 mg300.4%
Sodium 15212.7 mg633.9%
Total Carbohydrates 47 g15.6%
Dietary Fiber 7.2 g28.8%
Sugars 26.3 g
Protein 371 g741.3%
Vitamin A 91% Vitamin C 104.8%
Calcium 178.2% Iron 60.9%
*Based on a 2000 Calorie diet